Ricotta Cheese

Of all the foods we miss while living in China – cheese is at the top of the list.

Oh, how we miss cheese!

In the imported section of larger grocery stores, we can easily get expensive American cheese slices. At the import market, we can get a twenty pound block of frozen mozzarella.

So you can imagine how excited we were when a friend gave us a recipe for Ricotta Cheese. It was surprisingly easy and was so perfect for lasagna .

INGREDIENTS

• 2 quarts whole milk (or whole shelf milk)
• 1 cup heavy cream
  
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice
  

DIRECTIONS

1. Line a large sieve (strainer) with a layer of heavy-duty (fine-mesh) cheesecloth (we used a clean white t-shirt) and place it in the sink.
2. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
3. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Just poured in.

After an hour – heavenly ricotta!

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