Add milk in an instant pot, cover with the lid and adjust the vent into sealing position.
Press “yogurt” key then press “adjust” till it boils..
When it reaches 180 degree there will be a beep, open the lid.
Add vinegar into it, stir momentarily .
The ricotta will start separating from the liquid, let the mixture sit for 10 minutes.
Take a fine mesh strainer with butter muslin and lining and transfer the ricotta mixture.
Put it into airtight jars and refrigerate.