Note: A cheesecloth and digital or candy thermometer is required.

Line a fine mesh sieve or colander with a layer of cheesecloth and place this over a large bowl, ensuring there's enough space for the whey to drain without touching the bottom of the sieve.

Pour the milk into a large pot and place the pot over medium heat, stirring occasionally to prevent the milk from scorching on the bottom.

Heat the milk until it reaches 185F (85C) then remove from the heat and add the vinegar or lemon juice and stir for 15 seconds. The curds will immediately begin to develop. Set the pot aside to sit undisturbed for 30 minutes.

Using a slotted spoon, carefully scoop the formed curds from the pot and transfer them to the prepared cheesecloth-lined sieve, then carefully pour the remaining liquid and any smaller curds through the strainer.

Set the ricotta aside to drain.

Drain for 15-30 minutes for moist, creamy and spreadable ricotta. Drain for 1-2 hours for a firmer, yet still moist ricotta. Drain overnight in the fridge for a very firm, drier ricotta, ideal for baking, stuffing pasta (like ravioli or lasagna), or for when you plan to blend it with other ingredients and want a thick base.

Once the ricotta is drained to your preference, transfer to an airtight container.

For savoury uses, add salt to taste. For sweet uses, add icing sugar and vanilla extract to taste.

It is best used fresh but can be stored in the refrigerator for up to 3-5 days.

Note: The leftover whey, the yellowish liquid is nutritious and can be used in baking (replacing water in bread recipes), smoothies, cooking pasta or watering acid-loving plants.

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