Below is a condensed version of what is on that site:
- 1 gal. milk, (1% or higher - the higher the fat content the more cheese it will make).
- 1 qt. buttermilk
- A thermometer
- A collander
(Makes about 1 lb.)
Place buttermilk and milk in a pot, heat on med-low heat until it reaches 185 degrees F. it will begin to separate into curds and whey. Stir occasionally to make sure no curds stick to the bottom and burn.
At 185 degrees, the whey becomes clearer as the curds coagulate more.
Remove from cheesecloth and place in an airtight container in the fridge for up to a week.
The site also has a recipe for Lemon Ricotta pancakes that sound yummy.