Anyone here make homemade ricotta cheese?

We've done it a few times, but it sounds like you may be buying ricotta salata which is a salted pressed ricotta. I'm sure you could also make it home, but it's a lot easier to make just regular ricotta. Getting the milk to the right temp is really key. I also find it better to use citric acid tablets rather than lemon juice. The lemon juice can give the cheese a citrus flavor sometimes.