I made Ricotta Cheese this week. It is pronounced Re-Co-Ta with an Italian accent in three syllables and emphasis on the "T". I am from Utah. I have a Utah accent, for which my husband ridicules me relentlessly. I pronounce it Rick-ada with two syllables and no discernible "T" because as a Utah native I replace all the "T"'s with "D"'s in words and run them together (ahhh regional colloquialisms).
2 Tbs vinegar
1 tsp lemon juice. I think they meant fresh squeezed lemon juice, but I used bottled lemon juice and it had the same effect.
A pinch of salt for taste. The first batch I did not use any salt and it was a bit bland so I added some sea salt to the second batch and that helped it quite a bit. A gallon of whole milk makes 2 and 1/2 batches of ricotta or about 3 to 4 cups.