Heat whole milk in large pot to 180 degrees. Remove from heat, add vinegar and pinch of salt and stir once or twice. Let the cheese form for 15 minutes in pot. You should see the curds separating from the whey.
Place four layers of cheesecloth in a mesh sieve and pour contents of pot into the sieve (make sure you have a bowl underneath to catch the whey).
Discard the whey in the bowl and let the ricotta sit for an hour or so.
You can store the ricotta in a air-tight container for up to 5 days in the fridge, but I prefer to eat immediately :).
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/11/14/homemade-ricotta/