As per my previous post, I followed the recipe for fresh ricotta. It took a little longer to drain than I anticipated, but the results are rich and creamy, with just a fresh taste of milk and no weird stuff. Here is a step-by-step photo-safari of the process.
About half of the final product still in the colander. After an hour of draining, it was very thick and creamy. (I moved it to a bowl to free up space in the sink.)
The final product (atop the recipe). 1/2 gallon of milk + 2 cups buttermilk = about 1 pint of ricotta cheese.
I recommend eating it straight from the container with just a little honey and a pinch of salt, or just piled up on a piece of sourdough bread with a little salt and pepper. Next time I might try pressing it to form something like feta or mozzarella, but for now I'm going to sit around and feel pleased with my homemade cheese.