Add the milk to a pot on high heat and let it comes to a pre-boiling stage, about 80 degrees Celsius or 176 degrees Fahrenheit.
Add the salt and white pepper, stir to combine
When the milk reaches the desired temperature, turn off the heat and pour the acid of your choice to the milk, very slowly. Stir 2 or 3 times, VERY GENTLY to combine everything, cover and let it sit for about 30 minutes
After the resting time, add the cheese basket to a glass bowl, add a tea towel or cheesecloth to the cheese basket and gently pour down the curds to the basket.
Remove the cheesecloth with the ricotta from the bowl, remove the liquid it's drained from the ricotta, return the cheesecloth to the basket, return the basket to the bowl, put the bowl with the ricotta in the fridge for up to 24 hours. The longer it stays in the fridge the firmer it will get, so be aware of that.
After this period, add the ricotta from the cheesecloth to the basket, settle and level it with the back of a spoon and put it back in the fridge for at least 1 hour.
If youd like your ricotta even creamier, at this stage, add 1 or 2 tablespoons of vegan butter, stir to combine, put it back to the fridge for at least one hour and proceed with the following instructions
Remove from the fridge and serve it.
This recipe is perfect for any kind of recipe that asks for ricotta cheese. Lasts up to a week in the fridge or up to 3 months in the freezer.
IMPORTANT NOTES: 1. I have doubled the recipe here because the cheese basket I have purchased was way too big, so if you make it yourself it will bee a little smaller than mine. 2. For extra richness and creaminess, add 1 tablespoon of vegan butter to the ricotta and whisk to combine before taking it to the fridge for the second time.