Ricotta Cheese
4 (13 ounce) cans evaporated milk
2 cups lemon juice
Heat milk to the boiling point. It will have a plastic look. Add the lemon juice and stir, bringing back slowly to a boil. Remove from heat; let stand at least 1/2 hour. The cheese will rise to the top and can be lifted off with a slotted spoon. Drain and chill.
Ricotta Cheese recipe provided by Kalie. Kalie got the recipe from Wellington, one of Seattle finest restaurants. Wellington is well known in Washington to make great Ricotta Cheese. Check them out at Washington, 98118 Seattle, 4869 Rainier Avenue South.
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