I love cheese, pretty much any kind of cheese, that and chocolate are my downfalls. I mentioned recently that I took a soft cheese making class at OFFF. This morning I made my first ricotta and is it ever yummy. I was thinking it's really pretty much like cheese curds compared to the commercial ricotta I'm used to but then I remembered the teacher saying they add cream to that after it's made. Family get together today so I thought everyone would enjoy trying some homemade cheese as an appetizer. I haven't found my local goat milk source yet but there are lots of them in this area. I used whole organic, grass-fed, non-homogenized, not ultra pasteurized milk. I buy organic milk already but this was even more expensive. One gallon of milk yielded a bit over a pound of ricotta and now I have a huge jar of whey left. The instructor said not to throw it away, it's good to use in baking, soups, smoothies and such so I might bake some bread this week and give it a try. Once I find my goats milk source I'll start using that for the ricotta......and for the chevre and feta I want to make - I already have my cultures and rennet for those....but the ricotta only required the milk and a bit of vinegar.