Hi Mish, thanks for the kind words. I will surely share my recipe. The texture of this is definitely like ricotta and so is the taste so it's not like yogurt cheese (but then again I am not exactly sure what you mean by yogurt cheese, sorry
I do want to put a disclaimer that it is by no means the authentic way to make Ricotta which is a rather laborious process of cooking whey leftover after the cheesemaking process but this one works just as well.
Depending on how much you want to make here is the process (very similar to what was posted earlier)
1/2 gallon of whole milk (No 2% or skim)
1/2 pint of heavy cream
1/4 cup of vinegar (plain white vinegar works great)
Mix the milk and cream in a heavy bottom pan and bring it to a rolling boil. Shut the stove and add the vinegar to it. Cover and let the vinegar do it's job for atleast 20 minutes for good results).
Now slowly stir the milk to see if it has curdled. Seive it either in a cheese cloth or a fine mesh (I have mesh that my friend gave me as a gift from Crate and Barrell and that works really well). The cheese will remain back and the water will drain out. Let the cheese drain for a good couple of hours. You can keep trying to squeeze out the water from it.
Place it in a bowl and it is ready to use (I like to cool it first). You can try to taste it side by side with a store bought ricotta and tell me what you think in terms of the taste. The vinegar will all be rinsed out and there will be no sour taste (not if it's done correctly).
I use this when I am out of Ricotta in a sinch and it works great. If I hang this for several more hours and then press it under weight and then completely dry it out it becomes paneer (which is used in Indian cooking).