Making cheese at home sounds really difficult, but it honestly isn’t. you can buy cheese making supplies online and or you can improvise.
4 pints whole milk
1tsp rennet, mixed with 20ml water
extra cheese salt for curing
(2). Once the milk is up to temperature, add the salt and stir in well then add the rennet and water and stir in for two minutes. Take off the heat and leave to stand for 30 minutes until the curds and whey has seperated.
(3). Place a colander into a bowl, then line the colander with cheese cloth or muslin (The bowl below will catch the whey so you can use it to make plain ricotta).
(4). Use a knife to cut the curds then pour the curds and whey into the lined colander and leave for 10 minutes to drain, then tie up the muslin and hang from the sink tap to drain for an hour.
(9). After seven days you will have a mildly salted ricotta salata.