Pour 1 liter of milk into a saucepan over medium heat. Allow it to slowly reach 185°F (using an instant-read or infrared thermometer to monitor the temperature).
Once the temperature has reached 185°F, remove from heat and gently stir in the lemon juice.
Allow the milk to sit for about ten minutes as the lemon juice works to split the milk, curdling it into curds and whey.
Once the clumps of curds have separated from the whey, place a Handi Wipe© (or cheesecloth) on top of a sieve over a bowl and pour the milk over it, leaving it to strain. Be careful to keep the pot underneath in order to save at least 18 oz of the whey for the “Pan-Fried Oyster Mushrooms on an English Muffin” dish shown later on this episode.
Allow the ricotta to strain between 5-15 minutes depending on desired consistency (more time for firmer ricotta).
After the ricotta has finished straining, gently pull at the edges of the cloth to shift the ricotta from the sides to the center where it’s still wet. Then, leaving the ricotta on top of the cloth and inside the sieve, rest the sieve onto a plate and place it into the fridge to cool for at least an hour.