Most experts do not recommend attempting to make cheese from powdered milk, but a soft cheese similar to cottage or ricotta can be made without difficulty. If you can find whole milk powder, the cheese will have a much richer taste, but if non-fat is all that is available, it can be used also. Powdered milk is available at all grocery stores and can usually be found in the baking aisle, along with sugar and flour.
Instructions
1. Combine 3 cups of powdered milk with 6 cups of cold water in a large stock pot. Stir until the milk is totally dissolved in the water.
2. Heat the milk over medium low heat until it is hot to the touch, but not scalding. Ideally, if you have a cooking thermometer it should read 120 degrees F.
3. Turn off the heat and add 1/4 cup of vinegar to the milk. Stir and let the milk sit for 10 minutes. You should see the curds separate from the whey, if not add an additional 1/4 cup of vinegar and wait another 10 minutes.
4. Place a sheet of cheesecloth in a colander. Pour the curds into the cheesecloth. If desired, set the colander over a large bowl and collect the whey. It can be used in many recipes, especially baking, that call for water.
5. Rinse the cheese curds under cold running water and let drain. Transfer to a covered container and store in the refrigerator.
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