<<Disclaimer: Verify this information before applying it to your situation.>> Hi everyone Firstly let me say how great it is to be able to access the information available throought this list service - the range, scope and depth are astounding - keep it up and many thanks to the person/s that thought to get it going in the first place. As I live in Australia I can't advise on any Ricotta Cheese available in the US however the following recipe may be of some use to fellow list members. RICOTTA CHEESE 4-1/2 Litres Milk 1/3 cup fresh lemon juice Scald the milk , then remove it from the heat. Stir lemon juice into the scalded milk. Let it sit for at least 20 minutes then strain to remove the liquid (whey) from the curds, pressing the curds to remove as much liquid as possible. Chill and use as required. Have a great GF day RUth Wainwright