3 quarts milk
1-2 tablespoons lemon juice
8oz plain unsweetened yogurt
Place milk and lemon juice in small plastic bucket, cover and allow to sit for 36 hours - in winter outdoors is fine, in warm weather place in low part of refrigerator.
After the setting time mix in yogurt
Drain off the whey using a large strainer lined with cheese cloth, gauze or similar material. Pull up the corners of the cloth, tie and let the ball of cheese hang for one hour. Refrigerate.
Makes over a pound of good sweet ricotta-type cheese Keeps refrigerated for about 2 days.
posted to Budget101 discussion list by lil