Preheat the SV1 to 190°F (88°C).
Using the VacMaster bag loader place the garlic cloves, cider vinegar and olive oil in a suitable sized large VacMaster bag. Using a VacMaster Chamber machine carefully vacuum and seal the bag on the minimum vacuum setting.
Gently place the bag in the SV1 and cook for 8 - 10 hours. When ready remove the bag carefully from the SV1 and immediately chill in an ice bath for 30 minutes and refrigerate immediately.
Holding the bag upside down clip off the left or right corner of the bag to facilitate straining out the garlic cloves and oil. Pour the contents through a fine strainer over a large bowl separating the cloves from garlic oil.
The cloves can be kept whole or pureed. The infused oil can be immediately used as is, or packaged and properly refrigerated for future use. It can be kept for no more than a week.
Set VacMaster SV Circulator to 195°F (88°C).
Use the VacMaster Pouch Stand and combine whole milk, vinegar, and salt in an appropriately sized VacMaster bag.
Lower the vacuum sealed bag into the water bath of the circulator and cook for 45 minutes up to 1 hour or until the curds have separated from the whey.
Remove bag from water and let it sit for 10 minutes at room temperature.
Set up a cheesecloth-lined strainer over a bowl. Pour mixture through cheesecloth, catching the curd and drain the whey. Allow the curd to drain for at least 1 hour, up to overnight, refrigerated, depending on how firm your desired texture is. Use as needed.
Combine the ricotta, garlic oil, lemon juice, zest, salt in a food processor with metal blade or a blender.
Blend for 2 minutes or until silky smooth in a food processor or blender, stopping to scrape down the sides of the container once or twice with a spatula.
Use right away or vacuum seal and store in the refrigerator.