Ricotta Cheese

4 (13 ounce) cans evaporated milk
2 cups lemon juice

Heat milk to the boiling point. It will have a plastic look. Add the lemon juice and stir, bringing back slowly to a boil. Remove from heat; let stand at least 1/2 hour. The cheese will rise to the top and can be lifted off with a slotted spoon. Drain and chill.