Recipe - Homemade Ricotta Cheese

One fourth cup Strained fresh lemon juice
or 3 Tbsp. white vinegar
2 qt Milk
Salt (optional)

Combine milk and lemon juice in a large saucepan (stain less steel,
enameled or Tefloncoated aluminum). Set over very low heat and bring
slowly to a temperature of 200 degrees (just below the boiling point).
Remove from heat. Cover and place it in an unheated oven (without a pilot
light) to remain undisturbed about 6 hours or until a solid curd forms.
Line a fine sieve with two layers of dampened nylon net or cheese cloth;
set it over a bowl. Turn the clabbered milk into the sieve and allow the
whey to drain off until the texture of the Ricotta is to your liking.
Cheese may be lightly salted if desired. Refrig erate tightly covered and
use within 4 to 5 days.
Posted to recipeludigest Volume 01 Number 238 by "Diane Geary"
diane@keyway.net on Nov 10, 1997