Homemade ricotta

Heat a half gallon of whole milk in a heavy pot such as a dutch oven over medium heat, not too high, scraping the bottom constantly with a spoon or spatula so it does not scorch.

Bring to 190 degrees, just before boiling, when bubbles form around the edges; turn off the heat.

Add about a teaspoon of salt and the distilled white vinegar; stir in a figure-eight a couple of times until the curds separate from the whey.

Let sit 10 minutes.

Line a sieve with cheesecloth and set it over a bowl or pot so the bottom does not touch the liquid.

Pour in the curds and drain anywhere from 10 minutes to a couple of hours depending on how dry it should be; about half an hour for serving fresh on a board, no more than 15 minutes for her creamy version.

Optional: save about half a cup of whey, then mix the ricotta briefly in a food processor, adding a little whey if it seems dry, until creamy.

Store covered in the fridge with the whey kept separately to loosen it; keeps about 3 days.