In a 4 quart heavy bottom pot, add all of the ingredients and give it ONE quick stir to incorporate everything. Do not be tempted to stir it any more. It will break up the curds and prevent the milk from curdling.
Heat the mixture reach to 200 degrees. A candy thermometer is best to confirm the temperature because you can clip it to the side of the pot. Be sure to prevent it from boiling so that the pot doesn't get scorched on the bottom.
Simmer for 30 minutes - the milk mixture should look separated, chunky and watery. Do not stir!
Next strain the contents of the pot through a cheese cloth. The longer the ricotta is allowed to drain, the drier and crumblier it will be. If you would like a smoother ricotta, leave more of the whey in with the curds. Remove from cheese cloth.
Spread on your favorite piece of toast and garnish with roasted beet, pickled onions and cut up tomatoes.
Refrigerate ricotta for up to a week.
Notes:
- Don't be tempted to turn up the heat to rush the process, you'll accidentally scorch the bottom of the pot or make it boil over. (Scorching the milk will make the ricotta taste 'smoky'.)
- This ricotta is tasty in sandwiches, salads and eggs but don't be afraid to play with sweet ingredients like honey and berries.
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