In a pot, add 2 liters of full-fat milk. When it warms up after a couple of minutes, add vinegar and stir until it starts to separate.

Let it sit for a couple of minutes until the liquid becomes clearer. Then, strain the cheese and remove any excess water. Set it aside.

In another pot, combine 1 liter of milk, sugar, cornstarch, orange blossom water, and rose water. Mix everything together, then turn on the heat.

Stir continuously to prevent the mixture from sticking to the bottom of the pot.

When the mixture thickens, add the ricotta cheese that was prepared earlier. Stir everything together until smooth and well combined.

Pour the mixture into a plate, cover it well, and refrigerate for a couple of hours before using or serving.