RICOTTA CHEESE

1 quart of reconstituted powdered milk
2 tablespoons white vinegar
1/4 teaspoon salt

Gradually heat milk to 190oF over low to medium heat, stirring occasionally. Stir in vinegar and allow the mixture to cool. When cool, pour the curds and whey into a strainer or colander lined with light gauze or several layers of cheesecloth. Let drain. Pour drained curds into a bowl and mix in salt. One tablespoon of table cream may also be added. Makes about 3/4 cup. NOTE: Decrease salt in ricotta to be used in a dessert.