Circle B Kitchen
Recipe adapted from Serious Eats
Makes about 1/2 cup ricotta cheese
2 cups whole milk
1/4 teaspoon salt
1 tablespoon distilled white vinegar
Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Combine milk, salt, and vinegar in microwave-safe glass 1-quart liquid measure. Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer).
Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated.
Using slotted spoon or wire skimmer, transfer curds to prepared colander. Drain the curds (see note below). It's OK if there is just a little liquid still visible; you want a moist, fluffy cheese. This can take 5 minutes or up to 10, depending on how porous your cheesecloth/paper towels are.
Store in covered container in refrigerator for up to 5 days.
Note: To speed the process while draining, I run a large spoon or spatula gently down the sides of the paper towels to release the whey and bring the curds together. By moving the curds around a bit, the whey will drain more quickly.