Heat milk until almost at a boil, then add lemon juice or vinegar.
The curds should start to pull away from the whey. Add the pinch of salt.
Boil and stir for 30 seconds. Turn off heat and cover with a towel. Let sit for 2 hours.
Then pour through a cheesecloth catching the curd in the cloth and catching the whey in a bowl.
Save your whey. You can use it for hundreds of things. I am currently using it for bread baking and mysost (Norwegian cheese made from caramelized cow's milk whey).
I like to rinse my curds to get rid of the lemon or vinegar taste, but it isn't necessary.
In a bowl, spread your curds out with a fork, add in the spices, tasting until it is the desired flavor.
Now you can make you decision if you want pressed ricotta or the loose kind you are used to at the grocers.
For the pressed, dip a cheesecloth in whey, wrap your curds into the desired shape, really condensed; press hard. You can make a circular form in a bowl or a rectangular in a bread pan. Add a weight and let sit overnight. (a heavy pot or bowl for circular or a brick for rectangular)
For loose set, I add a little heated cream (few tablespoons) and mix. Then I place in a cheese crock and set on the counter overnight. Then place in fridge.