Instructions: Combine milk and lemon juice in a large saucepan (stain- less steel, enameled or Teflon-coated aluminum). Set over very low heat and bring slowly to a temperature of 200 degrees (just below the boiling point).

Remove from heat. Cover and place it in an unheated oven (without a pilot light) to remain undisturbed about 6 hours or until a solid curd forms.

Line a fine sieve with two layers of dampened nylon net or cheese cloth; set it over a bowl. Turn the clabbered milk into the sieve and allow the whey to drain off until the texture of the Ricotta is to your liking.

Cheese may be lightly salted if desired. Refrig- erate tightly covered and use within 4 to 5 days.

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