| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Make, Your, Own |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Strained fresh lemon juice or 3 Tbsp. white vinegar |
| 2 |
qt |
Milk |
|
|
Salt (optional) |
INSTRUCTIONS
Combine milk and lemon juice in a large saucepan (stain- less steel,
enameled or Teflon-coated 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 recipelu-digest Volume 01 Number 238 by "Diane Geary"
<diane@keyway.net> on Nov 10, 1997
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”