In Italy I’ve always got a plastic cup of fresh ricotta from the dairy in the fridge, but in Denmark the fresh cheese is not always available. Instead I make my own homemade ricotta.
Making homemade ricotta is a whole lot easier than you should think. All you need is milk, lemon juice and salt, and time to heat the milk, let it curd and then strain it. The total process takes about an hour, but most of the time the ricotta just sits passively on the table waiting for the magic to happen. Just be aware that 1 ltr. of milk produces only 0,3 ltr. ricotta.
Homemade ricotta can be used in exactly the same way as the store bought version. And a few spoonfuls of the leftover whey is brilliant for bread baking or jump-starting the lacto-fermentation process when making eg. chucrut.