I need some ricotta for a recipe this weekend, and I thought it might be nice to try whipping up some ricotta too.

Looks like it would make for fine cheesecake!

I've made mozzarella and ricotta (byproducts of the same milk).  Good stuff. But it's key to source the right milk, so with store bought, it sometimes fails.

Neat! Where is a good place to source milk?

The article says you need to use full-fat milk, and it can't be ultra-high temperature pasteurized -- which many organic milks are.

It's the pasteurization that messes everything up.  I've never tried low-fat... sometimes with a good quality local milk you can get away with it, but we're so overprocessed you have to know which brands you can choose.  So, it becomes a pain due to that... you can get pasteurized milk though... anything in a Parmelat style container's a no go. 

OK I tried it and it was as easy as they said. Just look for "pasteurized" rather than "ultra-pasteurized" on the milk bottle, and otherwise follow the directions.