All you need is whey, milk, and lemon juice.
You can use vinegar instead of lemon juice or lemon juice that comes out as a product.
I use regular milk like Greek yogurt. Low-fat milk is not suitable.
If you don't have whey, you can only use regular milk, and even if the ratio of regular milk and whipped cream is 2:1, it's savory.

First, put milk and whey in a pot and mix well with about 1T of salt.
Heat slowly over medium heat.

Depending on the temperature of the milk and whey you first started, or the amount of milk, there is a time difference, but after about 10 minutes, bubbles begin to form.

Add lemon juice prepared when bubbles form just before boiling. If you use vinegar, you can add about 120ml.
Add the lemon juice and leave it alone without stirring.

When the lumps are lumped together, like when making tofu, turn off the heat, close the lid, and wait for about 10 minutes.

Prepare a clean cloth and filter out the ingredients.

If you want a soft texture, take out a little bit of whey and if you want a hard texture, take out the whey for a long time. Press with a heavy weight and remove from room temperature for about 5 hours and remove from the refrigerator for about a day to make it harder.

I skipped whey in the refrigerator for about a day.
I lost a lot of whey, so it feels a bit dry, but it's good for salads~~
If you prepare vegetables according to your preference and put them in a salad, it's a great menu for dieting.

Sprinkle balsamic dressing on chicory, chicken breasts, tomatoes, black olives and ricotta cheese and you're done with a delicious ricotta cheese salad!