Step 1. Heat the whole milk in a stock pot until it reaches 185 degrees. Stir occasionally so a film doesn’t form.
Step 2. Immediately remove from heat and add the vinegar and salt. Stir lightly. It will start to separate into curds almost immediately. Let it sit for 5 to 10 minutes.
Step 3. Spoon the curds into a cheesecloth lined strainer that is sitting in a bowl. ( I use a nut bag instead, I think it’s easier. ) The longer you let it drain, the thicker the ricotta will become. For a soft, spreadable ricotta, let it drain for about 5 minutes. For a thicker, more crumbly texture, you can drain it for 15-20 minutes.Transfer the ricotta to a glass container and refrigerate. Step 4. I add some of the whey back into the container before I store so it's not too firm.
