Making Ricotta

Having made mozzarella last weekend, I thought I should try my hand and ricotta this weekend. It's actually quite a bit easier than the mozzarella--just a matter of adding citric acid to milk, heating it pretty hot, then spooning out the separated curds. I didn't use raw milk this time, just regular whole milk from Mapleline Farms, but it came out delicious. Now I am feeling inspired to order some more cultures and try out some other relatively easy cheeses, and also yogurt.