01In a double boiler, fill the bottom pot with enough water so it comes about halfway up the sides.
02Over medium heat, Add the milk into the insert until the temperature reaches 190 degrees F. Make sure to use a thermometer to check the temperature.
03 Stir in salt, yogurt, and lemon juice to the milk, until everything is mixed everything together. Adjust the heat to maintain the milk’s temperature at 190 degrees F for 25 minutes. (Do not stir the milk while the ricotta curds are forming.
04Using 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)*
05Transfer your ricotta to a covered container and refrigerate for up to 4 days. Notes: *When adding the yogurt to the milk, allow the yogurt to come to room temperature before using it. *Drain the curds over a bowl and use the by product for making bread or any other baked good calling for water.