Prepare a basket lined with unscented paper towel or cheesecloth.
Pour milk into a saucepan and slowly bring it to almost simmering, about 175F. Stir it from time to time to make sure it is not burning on the bottom.
When a milk protein foam starts forming on the serface of the milk, add ocean water, stir for the last time, and let it start simmering again. Simmer for 1-2 minutes and turn the heat off. Watch how milk cirdles. The whey is far from being clear, very milky.
Transfer soft curds into prepared basket. Strain the whey.
Place some weght to press more whey out of cheese. At this step you can control how much moister to keep in your ricotta. I used a bottle of Hawaiian rum as a press for about 2 hours.
Place cheese into a closed container and keep refrigerated for up to 3 days. Serve sliced with Hawaiian sweet bread, lilikoi butter, local honey, fresh fruit, and a cup of tea or coffee.