Acid cheeses, like mascarpone and ricotta, are some of the easiest, quickest cheeses you can make at home, not to mention much less expensive and tasty than store-bought. This year I baked my holiday pumpkin pie with freshly made mascarpone. Yum!
Culturing dairy products adds enzymes and provides probiotic benefits. This is an especially helpful process when using pasteurized milk, where the original enzymes and living biota have been cooked out.