I have a question about the recipe "Creamy Homemade Ricotta" from Jennifer Perillo. Do you know what temperature the mixture should be at different steps. I have an instant-read thermometer, and would rather not ruin expensive ingredients getting it wrong. Also, can I substitute kefir for the buttermilk? I want to use the ricotta for the awesome-looking gnocchi recipe on your site, so how long should I drain the whey off? Do I want it more moist or more dry? Also, can the whey be reused for the next time I make ricotta? Thanks so much!!