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Pour the milk into a saucepan and heat over medium heat until it just begins to simmer. If you have a kitchen thermometer, keep the temperature between 90–95°C (194–203°F). Do not let it reach a boil.
Remove from heat and pour in the apple cider vinegar, then gently stir with a wooden spoon for a few seconds. The milk will begin to curdle almost immediately.
Leave the pot undisturbed for 15–20 minutes, allowing the curds to fully form and separate from the whey.
Line a fine-mesh strainer with a cheesecloth and carefully ladle the curds into it. Allow the liquid to drain naturally. Do not press.
To get the most out of your milk, gently reheat the remaining liquid, add a splash more acid, then strain again.
Transfer the curds to a bowl, add salt, pepper and 1 Tbsp nutritional yeast (optional), and mix until well combined. Taste and adjust seasoning.
For a classic presentation, press the ricotta into a mould and refrigerate until ready to serve. Otherwise, enjoy straight away, finished with a drizzle of olive oil, a crack of black pepper and a pinch of flaky salt.