If you have milk you do.

From Thirty Great Cheeses to Make at Home:

1/2 gal whole milk
1 c heavy cream
7 T fresh lemon juice
1/4 t salt

1. Squeeze the lemons. It took 3 small lemons to make 7 Tablespoons

2. Put all the ingredients into a pan over medium low heat.   Allow mixture to heat for 45 to 50 minutes until temperature reaches 165 to 170 degrees.  Stir the mixture once or twice to avoid sticking.  But don’t stir too much otherwise the ricotta curds will be too small.

3. Increase heat slightly for another 7 to 8 minutes or until it reaches 200 to 205 degrees on the edges and in the middle.

4. Remove ricotta from the heat and allow it to rest for 15 minutes.  Line a colander with a double thickness of damp cheesecloth.  Pour the curds into the colander.

5.  Allow the ricotta to drain for 20 minutes

Makes 16 ounces of yummy light slightly lemony ricotta.  Perfect for pasta, salads or even cheesecake.