Pour the milk into a nonreactive saucepan such as stainless steel saucepan. Add the salt.

Just before the milk starts to boil remove it from the heat and add the lemon juice. Stir the milk very lightly once only and then allow the saucepan to sit undisturbed for 5 minutes.

Whilst your waiting on your cheese, line a strainer or colander with a double layer of cheesecloth or muslin and place it inside a larger bowl or over the sink if you don't want to keep the whey.

Pour the milk gently into the strainer or colander and let the curds strain. The ricotta will be ready to eat in an hour though you can leave it staining for two if you prefer the ricotta slightly thicker. Taste it after an hour to see what you like.