There are TONS of sites on cheesemaking, as well as books. We found a place where you can get raw milk (although it is labeled for non-human consumption, pfffft) and made mozzarella, ricotta and mascarpone. It wasn't difficult, though I cooked the first batch of moz too long and it didn't have that really soft texture we wanted. The ricotta and mascarpone were great though. Used the mascarpone to make the best brownies we've ever had in our lives.
Had made some ricotta long ago using just lemon juice and store-bought milk. It was pretty easy too though I have to say the non-pasturized milk made a better end product and formed the curd better.