Powdered Milk Cheese
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 3 cups | powdered milk, non fat |
| 6 cups | water, cold |
| 1/2 cup | white vinegar, or lemon juice |
1. Mix together powdered milk and cold waterin a cooking pot. Stir until dissolved.
2. Stir milk over medium-low heat to medium temperature until milk is 140 F. Use a thermometer. Maintain 140 F temperature and stir in vinegar or lemon juice. You should start to see curds separating from the whey. Continue cooking to allow all the curds to separate from the whey. After several minutes there should be big pieces of curds in an amber pool of whey. If the whey is still too milky, add more vinegar or lemon juice (1/4 to 1/2 cup) and continue cooking.
3. Pour the curds and whey in a colander lined with a clean cheese cloth or clean white t-shirt. Save the whey if you want to make riccotta cheese (see instructions below).
4. Taking the cloth, squeeze the curds to press out any remaining whey. Rinse the curds very well under cool water. Season with salt if desired. Eat fresh or store in the fridge.
RICCOTA from the whey
1. Place whey (make sure there are NO curds!) in a big pot. Cover and let sit 12-24 hours at room temperature to develop sufficient acidity.
2. Heat the acified whey in a a double broiler or heavy pan to 179.5 F. Be careful to stir the whey so that there is no burning or sticking. A white foam will appear on the surface. Continue heating and stirring until the temperature is near boiling at 203 F. The foam will continue to build up.
3. Remove from heat. Cover pot and allow to cool until comfortable to the touch. The curds should look like clouds suspended in whey, while the whey appears clear and yellowish green.
4. DO NOT STIR UP THE CURD! Set up a receiving pot with a large strainer covered in cloth. If the curd is floating, you can carefuly dip out the curd into the receiving cloth covered strainer. If the curds sink to the bottom, pour the whey through the cloth as you can without disturing the curds. It will filter through the cloth much faster if the curds are not disturbed. Draining the whey can take 2-3 hours.
5. Pick up the corners of the cloth and suspend (like a jelly bag) over a new pot/bowl and place in the fridge to drain out the last of the whey. This can take several hours to overnight.
6. Remove riccota from the cloth, pack into a container and store in the firdge. Use soon after for baking, or freeze.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database