I refer to these 2 sites for instructions. And I use a sous vide circulator to make the cheese. If you don’t have one you’ll need a candy thermo. The most important thing is to keep the temp constant.
Super easy to make (using a sous vide tool). You can experiment with different types of milk and herbs or flavours. I personally like using organic full fat goat’s milk, and the other one is Jersey cow’s milk. The latter makes the creamiest ricotta as Jersey cow’s milk is high in fat and so flavourful (I also drink this milk, btw). You can also add half cream to the milk, or use buttermilk. Buttermilk will result in a firmer ricotta and does not need any acidity to form the curd, whereas other types of milk do.
I make it almost every week I have stopped photographing it.
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You can also eat ricotta with pasta, or drizzle with honey on bread. Btw, you’ll going to need a basket to drain the cheese. Mine is a real ricotta basket but you can use something similar you already have in the kitchen.
I just eat it with chickpeas and spinach here
Here it is again, with honey.
And last week. You get the idea 
