I've been making ricotta at home, and the finished product is the best I've had since leaving Italy.
So if anyone's interested, I've linked the Chocolate and Zucchini blog article on it. It's remarkably simple, requiring only milk and buttermilk.
Some changes I've made:
A clean, cotton kitchen towel works just as well as muslin at draining.
Whilst this is best done with whole milk, the yield will be just the same with low fat milk, but the texture is less creamier. I therefore drain it for less time in order to keep it from being a bit rubbery/dry.
You don't need a thermometer; just a sharp eye. For those who don't know what whey looks like, it's yellowish liquid. Don't take the milk off the stove the first moment you see it curdling; rather leave it until you have a heavy, cloudy layer of curd, rather than just flecks of it.
This is quick, easy and I highly reccomend it.