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Ahoorah! Way to go, Mom!

I'm excited for you. I've been meaning to make my own ricotta for a while now.

Oooh, jealous! Ricotta-making is on my bucket list.

How cool! I've made Indian cheese before on my own, and I imagine this is very similar.

I was just going to try making my first batch today...gonna try using goat milk:)

Here's the link to the recipe i used, upon recommondations from others:

http://www.napastyle.com/recipe/recipe.jsp?productId=2273

Ingredients

Serves: Yield: about 4 cups

1 gallon whole milk
1 quart buttermilk
Instant-read or candy thermometer
Cheesecloth or clean muslin, rinsed
Directions
Arrange 6 or more layers of cheesecloth in a colander in the sink. Use a wide surface area so that the curds will cool down quickly.

In a large nonreactive saucepan, pour milk and buttermilk. Heat over high heat and stir with a rubber spatula, making sure to cover the whole bottom of the pan. Stir occasionally until the mixture is warm, then stop stirring. As milk heats, the curds will begin to rise and clump on the surface. As they begin to form, take the spatula and gently scrape the bottom of the pan to release any curds from the bottom. Be careful, the curds will scorch easily.

When milk reaches 175°F, the curds and whey separate. The whey looks like skim milk versus a mass of thick white curds. Immediately remove from heat. Working from the side of the pot, ladle whey through through prepared cheesecloth. Go slowly so as not to break up curds. Finally, ladle all of the curds into the cloth. Lift the sides of the cloth to let the liquid drain.You can pick up the corners and tie them over a faucet to continue to drain. Resist the temptation to press on curds.You will only lose solids through the cloth. Discard the whey and pack the cheese into sealed containers. Refrigerate and use within 1 week.