It’s a lot of trouble for a little cheese, but it’s a fun exercise, and if you are making another type of cheese, anyway, you can use the whey byproduct for ricotta. Now, I’ve read conflicting things about using the whey leftover from acid-curdled (rather than rennet curdled) cheese like paneer or farmer’s cheese (which use lemon juice or vinegar.) You’re supposed to make ricotta from sweet whey, but some online sources seem to say it’s possible with acidic whey, just drop or greatly reduce the additional acid called for in the ricotta recipe. I’ve only made it from whey with rennet-curdled cheese, so I couldn’t tell you one way or another if it works or not with the leftovers from your typical lemon juice & milk fresh cheeses.