Versare il latte in un pentolino quindi portare sul fuoco (fiamma bassa). Con un termometro da cucina, controllare la temperatura: il latte va portato a 90°C. Se non è possibile rimuoverlo dal fuoco non appena sfiora il bollore.
Nel frattempo spremere mezzo limone e, se necessario, filtrare il succo.
Rimuovere il latte dal fuoco, aggiungere il succo di limone e mescolare con un mestolo di legno fino a quando comincia a cagliarsi. Chiudere con coperchio e lasciar riposare per circa 10 minuti.
Rompere la cagliata con il mestolo di legno quindi prelevarla con una schiumarola, lasciando sgocciolare bene. Porre la ricotta in una fuscella posta su un colino oppure direttamente nel colino ricoperto da una mussola inodore. Proseguire fino ad esaurimento della cagliata.
Coprire con un canovaccio o con pellicola e lasciar sgocciolare per almeno 3 ore in frigo.
È possibile utilizzare il latte vaccino preferito: intero, scremato o anche senza lattosio.
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