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Ingredients
- 4 Tbsp. Yogurt, or possibly wine vinegar, or possibly
- 5 Tbsp. Lemon juice
- 2 quart Lowfat milk
Directions
- You will need a saucepan, a bowl, and a sieve. If using yogurt, bring the lowfat milk to a boil and then leave it to cold to finger temperature (100 F). Mix with lowfat milk with the yogurt in a basin. Put in a hot place for 4 to 5 hrs to set as solid as yogurt.
- If using vinegar or possibly lemon juice, stir into the lowfat milk and bring it to a near boil (200 F) in a bowl set in a saucepan of water. Remove and keep in a hot place for 4 to 5 hrs.
- Pour the mix into a sieve lined with a scalded clean cloth. After an hour put a plate on top to weight and encourage the whey to drip through.
- The curds in the cloth are the cheese. Cover and store in a cold pantry, and it will keep for about a week. Drink the whey, flavored with fruit juice, for your health - or possibly use to to make scones. Keep in refrigerator and eat within 2 days.
- Yield: 1/2 lb Time: Overnight
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2089g | |
| Calories 876 | |
| Calories from Fat 184 | 21% |
| Total Fat 20.93g | 26% |
| Saturated Fat 13.58g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 888mg | 37% |
| Potassium 3117mg | 89% |
| Total Carbs 106.84g | 28% |
| Dietary Fiber 0.3g | 1% |
| Sugars 106.19g | 71% |
| Protein 68.2g | 109% |
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