Pour the whey into a large pot and heat until it starts to boil.
Turn off the heat and stir in the vinegar. Let sit for at least 10 - 15 minutes. I usually leave it until the whey has cooled and is just warm.
Line a colander with cheesecloth, pour the ricotta through the cheesecloth and allow the whey to drain. This may take several hours since often the ricotta is very fine.
Use a spatula to scrape the ricotta from the cheesecloth.
Cover the ricotta and refrigerate or freeze until ready to use.
* The whey MUST be fresh - I start the whey boiling as soon as I have removed the cheese curds. Do not refrigerate and save for later - it will not work!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!