I am trying to make ricotta and so far have added 2 tsp citric acid, 1/3 cup lemon juice, heated to 195 and not one curd! The milk is from my own g

Here is the recipe I use. It works perfectly every time. She has you bring the milk to a "gentle boil." https://food52.com/recipes/11403-creamy-homemade-ricotta

I think your proportions are way off. Post the recipe. Here is one of the best recipes on this site for ricotta: https://food52.com/recipes/11403-creamy-homemade-ricotta

How much milk are you using? That sound like a lot of acid for a couple cups of milk. I've used Kenji's process and it works very well.

http://www.seriouseats.com/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab.html