Fresh Ricotta

Ingredients:

• 8c whole milk*

• 1t salt

• 3T fresh lemon juice

Line a large strainer with four layers of cheesecloth, and place in a large bowl. In a heavy bottomed four quart saucepan, heat milk and one teaspoon salt to boiling on medium high, stirring occasionally to prevent the milk from scorching.

Stir in the lemon juice; cover and remove from heat. Let stand for five minutes.

With a slotted spoon, gently transfer curds from sauce pan to lined strainer. Drain for three minutes. Discard the whey in the bowl.

If not using right away, transfer ricotta to clean bowl, cover and refrigerate for up to one week.

Makes about 2 cups (or 15 ounces).

* Can substitute 4 cups 2% milk and 4 cups for whole milk for the 8 cups whole milk for a reduced fat version.

25 calories per T (2g protein, 0g carb, 2g fat (1.5g for reduced fat), 8mg cholesterol (6mg for reduced fat), 30mg sodium.