Title: RICOTTA CHEESE
  Categories: Cheese
       Yield: 6 Servings
  
       1 qt Milk
       2 tb 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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