Step 1: Heat the whey or milk in a large pot until it reaches around 180°F (82°C), stirring occasionally to prevent scorching.

Step 2: Once heated, add acid such as vinegar or lemon juice, stirring gently, and optionally add salt to taste.

Step 3: Continue heating the mixture over medium-low heat, monitoring the temperature closely until it reaches 185°F to 195°F (85°C to 90°C), allowing curds to form.

Step 4: After curdling, let the mixture rest for 10-15 minutes, then strain it through a cheesecloth-lined colander to separate the curds from the whey.

Step 5: Shape the ricotta by tying the cheesecloth and allowing it to drain for 30 minutes, gently pressing to remove excess liquid. Transfer the ricotta to a container for storage in the refrigerator for up to one week.