I am looking to make a batch of homemade ricotta, but thus far all the information I have unearthed is inconsistent. Specifically, I have one source telling me to add lemon juice and vinegar and heat the milk to 210. Another source tells me to add the vinegar alone and only heat to 200 and allow to site at room temp for 6 hours. And yet another has me refrigerating the curd/whey mixture immediately after removing it from the heat source, as well as adding heavy cream to the milk. Anybody?