Arden, I’m not really sure what your question is – do you mean using those vinegars to make the ricotta? It won’t make any significant difference, the acid stays behind in the liquid, the fat and protein are what coagulate out. There’s little to no flavor from them, and you’d have to start figuring out adjustments for different acidity levels in order to have the coagulation work right – particularly something like balsamic that has a very low acidity level, same with something like Meyer lemons (even regular lemons are more difficult as you have to figure out the acidity of your lemon juice). You might get a very faint coloring (I’ve used red wine vinegar, at most the cheese comes out a very, very faint pinkish tinge), or perhaps with an herbal one some of the particulate matter would strain out with the cheese. But you’d be best off adding the flavorings after the ricotta is made – treat it as a canvas and work from there. As to pure white ricotta not being useful for artisan bakers, I think you’d find many of them would disagree.