I just made it (simmer milk with a splash a vinegar, drain when it
curdles). It tastes different from the 2 store brands I know, but it
tastes good. Much cheaper than buying it, too. And I suppose I could
add flavors before heating it, letting them infuse beforehand. Spices,
herbs, vanilla, all worth a try.

It has made me want to make my own ricotta and mozzarella. I've looked
up how to do it, but it means I'll have to buy a suitable thermometer
and cheese cloth.And rennet, ti seems. But I will when I get a chance.

Isn't it fascinating that some cheeses are so easy to make you can
easily do it at home?