For the ricotta, combine the whole milk with all the ingredients and simmer over low heat, stirring, for 2-5 minutes until about 90 degrees. Allow to cool slightly.
Spread a sieve with a muslin cloth and then, pour the mixture into it, gathering the cloth over the sieve so that you can squeeze the mixture well and the liquid goes through the sieve.
Pour the remaining ricotta in the cloth into a bowl.
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