Ricotta cheese is quick and easy to make at home, and if you use local, organic milk, you'll ensure you've got the freshest cheese. Ricotta, typically made from whey left over from the cheese-making process (but we're using whole milk) is made by acidification. Acid separates the curd, rather than rennet. This technique can also be used with goat's milk to make homemade goat cheese. Why make rather than buy? You can control every aspect of the cheese -- where the milk comes from, how much salt, how much acidity, all without preservatives and additives (check your labels, there is often guar gum in store-bought ricotta).

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