Heat 2 L. of Efeler Çiftliği Milk in a steel saucepan over medium heat and stir with a wooden spoon when bubbles appear to air. Stir until your milk thermometer reads 82°C and remove from heat. Whisk in the juice of a medium lemon, 3 tbsp apple cider and 3 tbsp grape vinegar.
Set the mixture aside for two hours. Place a cheesecloth over your sieve and pour in the milk mixture. Let the mixture drip into the deep container in the fridge for 12 hours. Your home-made ricotta is ready!
Fun fact: If you add 750 ml heavy cream to 1 L. of milk, you can obtain a softer consistency. Furthermore, you can use the remaining cheese liquid of your ricotta in soups.