Ricotta cheese: Take 4.5ltrs of milk, juice of 4 lemons, 1/2tsp salt (or sugar if you want to make cheesecake). Combine milk and lemon juice, heat slowly to about 83degC, when curds start to rise (I use a water bath for that and it takes AGES, but works). Leave at this temperature for about 5 mins, then ladle into prepared cheesecloths (dampened and you need about 5 -6 layers, as curds will be very soft). Hang to drain, then cool in fridge. I have made this using shop bought (cows) milk, so it was pasteurised. Not been able to play with my goats milk yet, as most of it still goes into goat and human kids... (another 4 weeks until weaning)