A great reason to shop at Sweet Basil for all your gourmetware needs is our knowlegeable staff. They have a passion for sharing their love of cooking with you. Here is a recipe for a great staple - Ricotta Cheese - from Char Nelson. Char is on the Sweet Basil Cookbook Committee that just wrapped up work on Sweet Basil Cooks - A Second Helping. It is now at the printer and we're looking forward to seeing it on our shelves soon!

A note from Char's kitchen: This makes a wonderful dip if you add spices, or serve with cinnamon. sugar and cream for breakfast. It is, of course wonderful as is on pastas or in lasagna.

INGREDIENTS

1 quart whole milk (NOT skim or ultra pasteurized)

1 cup heavy cream

1 tsp. coarse salt

2 TBSP. white vinegar

PREPARATION - Salad

> Rinse a 4 qt. saucepan with cold water (to aid clean-up) and bring the milk, cream and salt to a strong simmer.

> Turn off heat and add the vinegar, and let rest 1 minute.

> Stir 1 minute.

> Pour into colander lined with cheesecloth and drain for about 15 minutes. The cheese is ready to serve now or can be covered and refrigerated for 5 days.

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Note: If it does not form curds, it wasn't heated enough. Put it back on the stove and heat to a higher temperature. This is particularly important at higher altitudes where it may be necessary to heat to boiling point.