e-rcps...

Making your own ricotta is easy and surprisingly delicious!

• 2 quarts whole milk
• 1 cup heavy cream or half and half
• 1/2 tsp salt
• 3 TBSP fresh lemon juice

1. IN heavy saucepan, bring milk, cream and salt to a rolling boil on medium heat, stirring occasionally to prevent scorching.
2. ADD 3 TBSP lemon juice.
3. REDUCE heat to low, simmer, stirring constantly until mixture curdles - 2 to 3 minutes.
4. POUR mixture into cheesecloth-lined sieve.
5. LET drain for an hour, until ricotta is firm.
6. SPOON into container, cover, chill. Keeps up to two days.