Home-Made Ricotta Cheese

To use as filling in various recipes (cheese puffs, cheese pie, pastitsio, cheese cake).

1 litre whole milk
juice of one lemon (or three Tbs vinegar)

Bring the milk to a boil, remove from the heat, and immediately add the lemon or vinegar stirring with a wooden spoon until the curds separate from the whey completely. You may have to add some more lemon or vinegar, until you receive the desired effect. Let stand covered for up to 12 hours (optional). The longer the cheese stands in its whey, the mellower it becomes. Strain the cheese in a collander lined with two or three layers of cheese cloth, squeeze out excess liquid and refrigerate or use immediately in your recipe.