In a large pot, heat the milk and salt over medium heat until it just begins to simmer (about 190–200°F if you’re feeling precise).

Remove from heat and gently stir in the lemon juice or vinegar.

Let it sit undisturbed for 10 minutes. Watch the curds form like actual kitchen sorcery.

Line a strainer with cheesecloth and set it over a bowl.

Pour the mixture into the strainer and let it drain for 10–20 minutes, depending on how thick you like your ricotta. I use it a lot for ziti, so I’m at that 20 minute mark.

That’s it. You made cheese. Take a moment. You deserve it.