Look up how to do mozzarella on Youtube (first result is a decent introduction). After you do a batch the milk will still contain a lot of stuff. You can then

Look up how to do mozzarella on Youtube (first result is a decent introduction). After you do a batch the milk will still contain a lot of stuff. You can then add 20% of this quantity of milk to that, and re-heat to make ricotta (which literally means re-cooked). (Of course you can make ricotta directly from milk. On the other hand, not adding back some milk makes it difficult to get a good result.) Look up a basic mozzarella making kit if you need the tools, but basically some cheese cloth and a thermometer are the only thing you might not have in a standard kitchen. The most complicated might be to get some real milk (raw) for best results; if you don't, depending on the pasteurization process you might need to fortify the milk with calcium chloride. I've eaten a lot of Italian industrial ricotta and the home-made stuff is just entirely on another level.