Alan, I don't know what Epsom salt is. As the lady is an Italian, I'm sure she knows this isn't a real Ricotta. I use to follow this process sometimes, because the outcome is very similar to Ricotta. I do not salt at all as I use this cheese for sweet fillings and salty fillings, so I add salt only where and when needed.
As coagulant, you may use lemon juice, yogurt or vinegar.
For 2 liters of milk, you should add 6 Tb lemon juice/2 cups yogurt or 2 Tb + 2.5 ts of 5% vinegar.
I've learned that with vinegar I get the best results and taste.
Heat the milk to 88-92 deg C, pour the coagulant, stir well and let the curds form, don't touch. wait 15-20 minutes, transfer the curds to a colander lined with cheese cloth. Hang the cloth for dripping 2-3 hours according to the desired consistency.
Good luck!!!