I have previously written about cheesemaking in this post. Now I am making my own cheese with lemon juice, not vinegar. I think its much tastier. One of my greatest pleasures is to modify and spice up the cheeses I’ve been making. 
The ones I like most are Walnut and Garlic Ricotta Cheeses.  I have made both with two kg of milk. As their making is exactly the same until one point I wish to give both recipes. If you are willing to try you will need these:

Ingredients:
1- For Walnut Ricotta Cheese
– 2 kg raw cow milk
– 2 tblspns lemon juice
– 3/4 cup homemade cow yogurt
– rock salt
– A handful of walnut kernels
2- For Garlic Ricotta Cheese
– 2 kg raw cow milk
– 2 tblspns lemon juice
– 3/4 cup homemade cow yogurt
– rock salt
– 1 garlic clove (peeled)
– 1 tspn butter

Instructions:
Boil the milk, once boiled add lemon juice and yogurt. Stir for a few minutes with a wooden spoon. It will separate into curds and whey and there will be a greenish water inside. Turn off the heat and cool it down a little, then strain it through a cheesecloth. Make it a ball in your hands and press firmly to squeeze excess water. Do not put something heavy on top, keep your cheese moist. Both of the cheeses are the same up until this point. Now let’s move on to see how I spiced them up.
1- For Walnut Ricotta Cheese
Add 1/2 tspn rock salt to your cheese while its still warm. Pulse it in your food processor. Then add walnuts and make a ball out of your cheese. Cover and put in the fridge. Your cheese is ready. You can also add walnuts to your tulum cheese. It goes so well. Recipe is here.
2- For Garlic Ricotta Cheese
I like this cheese while its still warm. I recommend it. Now, add 1/2 tspn rock salt, your peeled garlic and 1 tspn butter inside your cheese. Pulse in your food processor. Serve.