Easy 2-Ingredient Ricotta cheese

0 Open out your paper towel and line the colander with a double layer, covering all sides of the colander. Set that over a deep large bowl for draining, and set aside.
1 Pour your milk into a pot and set on medium heat. Let it heat slowly, until it's just about to boil.
2 Add in your lemon juice, and almost immediately you will see small curds form.
3 Keep it on the heat, and let the curds fully form. Don't stir it much, just check to see if the curds have fully separated from the whey (this won't take long, just a minute or so).
4 Take it off the heat. With a spoon gently skim the curds out and into your lined strainer.
5 After a few minutes, gently press to release more water. The more you drain the cheese the firmer it will become. I like it soft so I just gently squeeze the excess moisture.