Homemade ricotta cheese

1. Combine the lemon juice and white vinegar and set aside; line a colander with a triple layer of cheesecloth.
2. Heat the milk and salt on high, stirring consistently to prevent burning, until temperature reads 185°F.
3. Remove from the heat and slowly stir in the lemon juice and white vinegar mixture; let sit undisturbed for ~7 minutes until the solid curds separate from the translucent whey (if the curds don’t separate and there is still milky whey in the pot, mix in 1 additional Tbs of vinegar and gently stir; let sit for 3 more minutes and repeat if needed - I added 2 Tbs of additional vinegar until my curds separated).
4. Pour the mixture into the cheesecloth-lined colander and let drain for about 8 minutes until the edges are dry, but the center is still very moist.
5. Transfer into a bowl and stir well, making sure to break up the curds and incorporate the whey; refrigerate for 2 hours.
6. Serve with olive oil, salt, and pepper on top and eat with fresh bread and crackers - enjoy!