Make the ricotta
1. In a heavy-bottom pot, stir the vinegar and salt into the cold milk with a slotted spoon. Keeping the spoon in the milk, cook on low heat, stirring gently every couple of minutes. When stirring, scrape the bottom of the pot with the spoon to prevent scalding. Do not bring the spoon in and out of the milk or you will disturb the curds that will begin to form at the top. If no curds are forming by the time the milk starts to steam, add 1 tablespoon more vinegar and gently stir into the milk.
Just when the milk starts to simmer, remove the pot from the heat. Let the pot sit for 20 minutes at room temperature.
2. Gently skim the curds (ricotta) into a cheesecloth-lined strainer and drain for 1 hour in the refrigerator.*
*You have just made your own ricotta cheese! You can salt this cheese and use it in any savory or sweet recipe, just as you would store-bought ricotta. If the ricotta is too stiff, stir in milk or cream to loosen.
