Fresh ricotta in 10 minutes

This makes 1/2 cup ricotta

2 cups full fat milk
1 tspn salt
2 tbspn vinegar

Line a colander or seive with 2 layers of paper towels and set in the sink.

Combine all ingredients and heat in a micorwave for 2-5 minutes, until it's bubbling around the edges.

Remove from microwave, and stir. 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, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. This can be as short as 5 minutes, or as long as 24 hours.

Store in covered container in refrigerator for up to 5 days.