Heat the milk until a foam forms on the surface and it is almost to the boiling point.
If you don't heat the milk enough, the curds will wad up when you add the vinegar and be stretchy - more like mozzarella - still usable, but not the consistency of ricotta.
Turn off the heat and pour in the vinegar and stir until the curds separate from the whey. The whey will turn a yellow-green color.
Drain the curds into a cheesecloth lined colander.
Remove the curds from the cheesecloth and place in an airtight container or form into a ball. .
You can also place the curds in a blender or food processor and whip until smooth. If necessary add a bit of whey to help moisten the ricotta.
Refrigerate or freeze the ricotta in an airtight container.
Enjoy!
Notes
Yields 1-3 cups.This is just one of the recipes included in my Simple Cheesemaking ebook. Follow the link to find more wonderful cheese recipes with easy to follow instructions and much more!