Ricotta can also be made with the whey from other cheesemaking projects. Use the ratios given here, substituting whey for the milk. Keep in mind that because whey is low in protein and fat, the yield will be much smaller. Though not necessary, if you become an enthusiastic ricotta maker, we recommend purchasing a slotted ricotta basket mold from a cheesemaking supply store.

Combine in a large stainless steel pot:

Heat the milk to 190°F over medium heat, stirring often to prevent scorching. Add, stirring once and only once:

Remove from the heat and let sit, undisturbed, for 15 to 30 minutes. If no curds have formed after 30 minutes, heat the milk again to 190°F, stir in half as much lemon juice or citric acid as before, then let sit again for 15 to 30 minutes.

Line a colander with a clean flour sack towel and set in the sink. Scoop the curds into the colander and allow the cheese to drain for about 30 minutes or until the desired consistency is reached. Alternatively, use a ricotta basket to scoop the curds from the pot.

Store in an airtight container in the refrigerator for up to 1 week.

There are many variables but, generally, the harder a cheese is pressed and the longer it is aged, the firmer it becomes. Except for the cheese press, which can be improvised as described below, semihard and hard cheeses can be made using regular sterile household equipment suggested in Making Cheese at Home. Mold-ripened cheeses like Roquefort and blue, which show a mold pattern throughout, are beyond the skills of most household operations. Cheddar calls for still another cooking operation and elaborate cutting and layering of the cheese—as well as longer aging for sharp Cheddar. For cheesemaking books that delve into more complex cheeses, see the bibliography.