So...I never thought I'd be making my own cheese, but I couldn't find any organic ricotta cheese at the grocery store and decided to give it a shot. It was so easy, I'll definitely be doing it again. And again, and again...
All you need is milk, lemon juice, and salt. Whole milk and cream work best - the lower fat milks just won't work for this. The measurements don't seem to matter too much. I used about a quart of whole milk, a cup of cream, 1/4 cup lemon juice, and 1/2 teaspoon salt.
Pour the milk and cream into a saucepan, and slowly heat to 200 degrees Fahrenheit. It'll get sort of foamy as it gets to that temperature. Remove from heat.
Add in the lemon juice and salt, give it a gentle stir, then let sit (still off the heat) for about 10 minutes.
Pour it all into a sieve to separate the curds from the whey.
This is whey. Remember Little Miss Muffett, eating her curds and whey? Apparently there are quite a few uses for leftover whey.
Let the curds and whey separate until the ricotta is about the level of dryness/moistness you like. And then you've got ricotta cheese!
Use the ricotta for salads, lasagna, pasta...or just eat it as is! Enjoy!