You can double, triple, or halve this receipe as you need:
Heat 2 quarts of milk (8 cups) to 200 degrees
Add 3T White Vinegar, stir, and bring mixture back to 200 degrees
Remove from heat and let the mixture rest for 15 minutes.
After 15 minutes pour mixture into a colander lined with cheese cloth (or a kitchen towel) - over another container to catch the whey. Curds should separate right away.
Let the curds rest for 1 full hour in the cheese cloth.
After 1 hour squeeze the curds to remove any excess whey, add fresh chopped basil, and salt to taste (1/4-1/2 tsp of salt)
The ricotta can be kept in the refrigerator for a week or make a lasagna and freeze it for later use.
