I've had this mother earth news article about making cheese sitting around beckoning me for awhile. I finally got into it today. I was able to get the citric acid at the grocery store, but they didn't have rennet (which I expected) or cheese cloth (which I didn't - argh). So I decided to make the ricotta, since it was the only thing I could make with only citric acid.
I was irritated about the cheese cloth, and I hated the idea that I'd have to go to Wal-mart to get cheese making supplies, so I used a scrap of unbleached muslin instead. It worked fine, although it did take a little longer to drain than cheese cloth would've. I let it hang for a little while to drip.
It had a nice subtle flavor and creamy texture. I put a little on toast with honey, and it was enjoyed by all.