Recently, I took a cheesemaking course over at The Cheesemaking Workshop and learned how to best make homemade ricotta. To be honest, it's so very simple. All you need is a litre of long life (UHT) milk and 50ml of white vinegar.
Heat the milk to 93C and then turn off the heat. Add the vinegar and then stir in one circle and remove the spoon. Let it rest for 20 minutes and allow the curd to form, like the picture above.
Gently lift the curd and drain in a ricotta hoop, if you have one, or some cheesecloth. Drain for at least 20 minutes. And you have ricotta! It can last in the fridge for up to 5 days.