-
I have not found it on the shelves anywhere, so I usually make it myself - it is ridiculously easy (boil 1 gallon whole milk and juice from 2 lemons, squeeze the liquid from from the curds in a dishtowel or cheese cloth, and then press it under a plate and weight for about 2 hours). If you want to cut down on the prep time, you can use ricotta cheese instead. Bake 1 lb whole milk ricotta in a 9X5 pan and bake at 450 for about 40 minutes until firm but not dry. Cut into 1" squares and then fry in a non-stick skillet until browned on all sides.
