Place the milk in TM bowl. Heat 15 min/98 degrees/Speed 2.
Add the vinegar to TM bowl. With a spoon manually stir one complete circle to combine the milk and vinegar.
Leave the contents in TM bowl undisturbed 30 minutes.
Line the internal steaming basket with cheesecloth or clean Chux dishcloth.
Using a slotted scoop the ricotta into the internal steaming basket.
Allow the ricotta to drain for 5 -10 minutes.
The ricotta can be used immediately or stored in the fridge for up to a week.
Homemade Ricotta - Conventional Method
With the aid of a cooking thermometer heat milk in a heavy-based saucepan until it reaches 99 degrees Celsius (195 Fahrenheit)
Continue as per the Thermomix method.
Notes
I use UHT milk as the ricotta yield is better PLUS UHT milk can be stored in the pantry at room temperature. The cooking times give for the Thermomix assume the milk was at room temperature at the beginning of the cheesemaking process.