You will need a source of milk that is not ultra-homogenized/pasteurized and it is preferable to use raw milk if you can get it.
You can get a kit, with the necessary ingredients from
Cheeselinks if you are in Australia.
If you can't get the unprocessed milk, you can also add a few drops of
calcium chloride, also available from Cheeselinks, to add to the milk before you add the lipase & etc.
I prefer a combination of goat milk and cow milk as for me this gives the best flavor but that's a matter of personal taste.
This place is in the U.S. but the process is shown in a series of photos, which makes it easy to understand.
It produces a lot of whey and I save this, add a small amount of milk to it and then make ricotta from the whey/milk mixture.
Here's the process in photos.
