Ricotta - Another try

So, I am going to give ricotta another try today. I am using the sous vide and some thermophilic culture to develop acidity. I also have some ph testing strips to help tell me when things are good to go. Instead of putting the milk into a pot to heat, I am going to keep it in the sous vide the whole time.  Wishing myself luck. Milk ph was 6.25 at the start. I am aiming for 5.75 to 5.9 before heating.