Ricotta cheese

Yield: 6 servings

Measure Ingredient
1 quart Milk
2 tablespoons Lemon juice

Put the milk in saucepan over low heat and bring to the scalding point 150 F. Remove from heat and stir in lemon juice, the milk will curdle.

Let the mix sit without refrigeration for 2 - 12 hours. This is the mellowing process and it seems the more patient you are the mellower the cheese. Put 2 thicknesses of cheesecloth in a strainer and put strainer over a bowl, Pour the cheese mixture in and allow the whey to drain several hours until the curd is dry.

This is a Mennonite recipe.

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