Ricotta cheese: warm one gallon of milk to just before boiling. Add one cup of vinegar, lemon juice OR lime juice. Stir. The curds should form almost immediately. If not keep warming.
Farmers cheese: put homemade ricotta cheese curds in a colander lined with “cheese cloth”. Put a plate on top of the cheese and press for 4-6 hours with a gallon jug full of water or other similar weight.
Greek yogurt and Cream cheese: strain regular yogurt in the colander lined with cheese cloth until desired consistency. You can save your yogurt whey to ad to water and soak rice and/or beans for 8-12 hours before cooking to aid in easy digestion.