Recipe - Ricotto Cheese

1 ga Milk
3 ounce Vinegar
1 teaspoon Salt

Coat bottom of stock pot with Pam or similar nonstick product; add milk
to pot. On medium heat, bring milk to the point just before boiling. Add
salt to milk; stir. Now add vinegar to milk, stirring slowly. Turn off
fire. Let pot stand on stove for 5 minutes, stirring several times. Strain
cheese through a collander. Press all excess water from cheese with a
spoon. Refrigerate or freeze until needed. Use in meat loaf as an extender,
with American cheese in Baked Macaroni and cheese, in lasagna, pizza,
casseroles, etc.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.