A link to %this page% was e-mailed
Add the vinegar and stir for 15 seconds with the wooden spoon. Wait for 2 minutes and turn off the heat under the pot. Let rest for 15 to 20 minutes until the liquid thickens and the curds float to the top.
Refrigerate until firm, at least several hours or preferably overnight. Transfer the ricotta to covered containers. The ricotta will keep in the refrigerator for up to 12 days.