• Pour milk into a large pot and cook over high heat until almost boiling (*do not boil*), around 180 degrees. This should take about 8-10 minutes. Stir often to prevent any burning at the bottom.
• Remove from  heat and pour in vinegar + lemon juice, while stirring. Once they’ve been poured in, stop stirring and let the mixture sit completely still. You’ll already notice that it starts to coagulate (separating from the whey).
• Let sit for 20 minutes, untouched.
• Arrange a strainer over a bowl that is a little smaller and allows it to be propped up a bit. Then layer a cheesecloth over the top of the strainer (I fold it once so there are 2 layers). 
• Use a ladle or sieve to transfer the mixture into the cheesecloth (this way you don’t have to pour all of the excess liquid in). It will start to drain and will get thicker the longer you let it sit. I like about 20 minutes, but you can do less if you want it on the thinner side.

To add flavor:

• Transfer to a mixing bowl. Add in the zest of one whole lemon, salt, and stir. Split ricotta into two bowls. Set one aside with just the lemon.
• For the herbed version, add in about 1/3 cup total of chopped chives + parsley (or herbs of choice). Sauté chopped mushrooms with some olive oil/butter over medium heat, adding salt, pepper, and dried thyme. Add ricotta to toast first and then top with mushroom mixture and drizzle a little more olive oil on top.

  For the sweet version, spread the lemon ricotta mixture (without herbs) onto toast. Add jam on top along with crushed hazelnuts and a drizzle of honey/sea salt.