There are some simple miracles in cooking that seem to make everything worthwhile. Meringue is one of these miracles. Making cheese is another one, as I so discovered.
This is milk, brought to a simmer with citric acid added in. It took a few tries with the citric acid for it to curdle, but then all I did was pour the mixture through a china cap strainer layered with cheesecloth...
And there, freshly made ricotta cheese.
Making mascarpone cheese wasn't much different, simmered heavy cream with the addition of tartaric acid. Then poured into coffee filters set in plastic baskets, chilled in the refrigerator overnight.
You can make your own too! Supplies here.