It’s actually very easy to make cheese at home. For those of you used to making “paneer” (a common cheese in India), this should be a mostly familiar recipe. Ricotta, unlike paneer, is kept looser and more moist. I also add salt to the milk when making it, unlike paneer.
4 cups whole milk
1 teaspoon salt
3 tablespoons lemon juice (from 2-3 lemons)
Line a colander, set over a pot, with cheesecloth. Set aside.
Add the milk and salt to a heavy saucepan. Heat the milk to almost a boil.
Turn the heat off and add the lemon juice. Let it rest for a few minutes as the cheese forms.
Pour the contents into the colander lined with cheesecloth.
Let the liquid drain from the cheese for about 30 minutes. (If I was making paneer instead of ricotta, I would let it drain overnight.)
Put the cheese in a bowl. Season as desired. Store in refrigerator.