Ricotta cheese has been classified as whey cheese within the class of dairy products although it was originated by the recovery of the whey from cheese-making as a by-product of the dairy industry. Thus, the production of ricotta cheese has been considered to be one of the economical ways to use whey and create an additional source of income for all cheese-makers. The production protocol presents different steps that need to be rigorously observed to obtain ricotta cheese with high quality characteristics in terms of hygienic features, yield, structure, flavor, color, and shelf life (prolonged). This chapter covers method and protocols to support the experimenters, highlighting critical points in the ricotta cheese production process and allowing the prediction and resolution of difficulties that may occur during processing.