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Pour milk, vinegar, and salt into a large, heavy-bottomed pot over medium heat.
Bring the mixture to a simmer, maintaining a temperature of 180–185°F for about 25 minutes without stirring.
Remove from heat and use a slotted spoon to scoop the curds into a colander double-lined with cheesecloth.
Let the ricotta sit in the lined colander for about 30 minutes for most applications, or 5–10 minutes if eating immediately.