Homemade Ricotta

In a large pot over medium-high heat, combine milk, vinegar, and salt. Stir constantly until milk begins to separate into curds and whey (this happens rather quickly before the milk comes to a simmer). Turn off the heat.

Set a fine mesh sieve over a large bowl. Line the sieve with 4 layers of cheesecloth or 2 food-safe paper towels. Pour the contents of the pot slowly into the sieve. Allow to drain until desired texture is reached (drain just a few minutes for creamy ricotta* similar to what you buy in the store or up to 30 minutes for firmer* cheese-like ricotta). Store, covered, in refrigerator for up to 5 days.