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Pour the milk into a large pot.
Heat over low heat, stirring occasionally to prevent the milk from sticking to the bottom.
Squeeze the lemon and filter the juice through a strainer.
When the milk reaches about 85-90°C (185-194°F) or you see a slight foam forming on the edges, turn off the heat.
Add the lemon juice and a pinch of salt, then gently stir with a wooden spoon.
Cover and let it rest for 10 minutes to allow the milk to separate from the whey.
Line a strainer with a clean cheesecloth and pour the curd into it.
Let it drain until the desired consistency is reached.
Transfer the ricotta into a mold or container and compact the surface with a spoon.
Let it rest in the refrigerator for at least 2 hours before serving.