Is there anything you can't do with curdled milk and a piece of cheesecloth? Regular readers of this blog know about my relentless love of tvorog--making it, eating it and baking with it. I'm no less excited about making homemade ricotta. Granted, I've only tried this recipe once, but I can tell you that you should really be making ricotta if you aren't doing so already.
Ricotta is even easier to make than tvorog. Bring milk and cream to a boil; add lemon juice; reduce the heat and stir for a couple of minutes until the milk curdles. My only qualm is that half a gallon of milk barely yields two cups of ricotta and, unlike tvorog, ricotta keeps only for two days.