Using two large pots, make a double boiler by placing the smaller one inside the larger pot.

Once you find a good pair to use, fill the bottom pot with enough water so it comes about halfway up the sides of the smaller insert pot.

Add the milk into the insert and heat it over medium heat until the temperature reaches 190°F (88°C) It will take about 15 minutes, to reach that temperature. Make sure to use a thermometer to check the temperature.

Add the salt, yogurt, and lemon juice to the milk, and stir with a wooden spoon for just long enough to mix everything together. adjust the hear to maintain the temperature of the milk. *

Maintain the milk’s temperature at 190°F (88°C) for 25 minutes, (you may have to remove the insert if the milk begins to get too hot)

DO NOT stir the milk while the ricotta curds are forming!

When 25 minutes has passed, using a skimmer carefully lift all the ricotta curds out of the whey and transfer them to a fine-mesh strainer (or use cheesecloth inside a pasta strainer)*

If you are using your ricotta for cheesecake, let it drain for about 1 hour, then dump it into a bowl and fluff a little with a fork.

Transfer your ricotta to a covered container and refrigerate for up to 4 days. (if you prefer a wetter ricotta, transfer the curds directly to your storage container)