I freely admit that buying ricotta is easier, when confronted with a price tag of $8 for 15 oz of organic ricotta, my thrifty self says, "it's cheaper to make" and better tasting to boot! If you have the time and inclination (and truly it didn't take more than 20 minutes to make, and so little involves cook prep time!) go for it!
Homemade Fresh Ricotta Cheese (adapted from Smitten Kitchen)
1/2 gallon whole milk
1 pint cream
2 tablespoons white vinegar or lemon juice
Heat milk over medium heat until it reaches 180 degrees. If you can cover it, it will heat quicker and stir the bottom a few times to keep the milk from scalding on the bottom of the pan. Remove from heat and stir in vinegar or lemon juice and allow to curdle for 5 minutes. If you milk hasn't fully curdled, the liquid should be an almost translucent greyish color, with curds floating in it. Strain it into cheesecloth or a nut milk bag (the best!) and allow it to drain for at least 20 minutes. Turn out the ricotta into a bowl and salt it lightly. Refrigerate and use within 3 days or use immediately.