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For whey ricotta: Place the whey in a large stockpot, and place it on the stove over medium-high heat.
Bring it to around 190-195 degrees until fluffy clouds separate from the yellow whey.
Remove from heat and pour through fabric or strainer to drain.
Allow to drain for about an hour.
For whole milk ricotta: Heat the gallon of milk in a large stockpot over medium heat.
Once it reaches 190-195 degrees, remove from heat and stir in lemon juice.
Allow to sit for 5-10 minutes for curds to form.
Drain the whey as directed above.