Add <quantity>2<unit>l</unit></quantity> of milk to a large pot over medium heat

Bring to a boil

Turn off the heat. Add <quantity>½<unit>cup</unit></quantity> of lemon juice and stir. Let it sit for 3m until the solids separate from the liquid

Set a bowl with a strainer covered with a cheesecloth. Slowly pour the split milk in

Let it slowly drain on its own

Remove the ricotta and reserve the whey

Add <quantity>1.2<unit>l</unit></quantity> of the whey to a pot over medium heat

Simmer until it is reduced to ¼

Add <quantity>350<unit>g</unit></quantity> of white sugar. Do not stir to avoid crystallization

Simmer over medium heat until it starts to foam and is golden brown

Add <quantity>175<unit>ml</unit></quantity> of heavy cream and stir with a whisk

Turn off the heat and add <quantity>100<unit>g</unit></quantity> of cold butter cut in cubes. Mix until it's completely melted. The whey caramel is ready

Enjoy!