I am making Ricotta almost every week. It is low fat, and makes almost 2 pounds delicious smooth, (like Mascarpone), Ricotta.
I use the whey (liquid that comes out when Ricotta is draining) for soups that need something tangy, or in pancakes, crepes, and other batters, and to make my own buttermilk.
For me it is the easiest method for Homemade Ricotta.
You don’t need to stir, just watch ones in a while not to miss when the water starts to simmer.
Ricotta solidifies in the carton and when you pour to the strainer, it comes-out already in one whole smooth mass.
If you don’t like to warm buttermilk in the carton, just pour it to a smaller pot then the pot with water.
I use “Knudsen’s” buttermilk.