Homemade ricotta

Sundays call for an easy lunch in the garden, especially when it's hot outside.  The Maharishi sliced some sweet heirloom tomatoes (from Trader Joe's -- particularly good now) and topped them with a still warm homemade ricotta cheese and some chopped chives. Easy and utterly delicious.

Ingredients
1/2 gallon whole milk (not ultra-pasteurized)
1/8 cup white vinegar
salt
olive oil
chives, chopped

Method
Warm the milk in a non-reactive pan (he uses a Le Creuset)
Just before it boils, add vinegar
Stir for one minute & the curds will start forming
Remove from heat
Strain through cheesecloth & a strainer (the longer it sits in the cheesecloth the more whey will drain off -- this is according to your personal preference)

Spoon on top of tomatoes
Salt (Maharishi says "generously")
Drizzle with olive oil
Sprinkle with chopped chives
Serve immediately