Conquering home made ricotta cheese!

Ricotta cheese is very versatile, but tends to be pricey at the store. It is an extremely easy cheese to make. The exponential taste difference makes it worth the extra time. Once you make ricotta cheese, you will never go back to the store brand. It keeps for a week or so in the fridge. Homemade ricotta will elevate strawberry bruschetta. It can also be used in:

• ravioli
• lasagna
• ice cream
• cannoli
• cheesecake
• crostini

Homemade ricotta

Yields: approximately 2 1/2 Cups

• 8 cups whole milk
• 2 Tablespoons lemon juice
• 1/2 Teaspoon salt

Directions

Heat milk and salt to a boil over medium heat. Stir occasionally to prevent scalding. Once it starts boiling add the lemon juice and stir. You should see the milk curdle and separate from whey. Once it curdles remove from heat. The yellowish liquid is the whey and will be strained off. Remove from heat and strain the mixture through cheesecloth in a strainer. Let sit for 30 minutes to an hour.

1. Bring milk to a boil while stirring	2. Lemon juice to curdle
3. Ricotta formed	4. Cheesecloth placed in a strainer

5. Straining ricotta from whey