Powdered milk & vinegar makes… cheese
As I posted the other day – I was slightly sceptical about being able to make cheese from powdered milk and vinegar, but apparently you can (from ‘Saving money with powdered milk‘):
Curds & Whey: In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding. Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with a clean cloth and drain off the whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds.
Ricotta or Cottage Cheese: The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little evaporated milk or yogurt to “cream” it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.
[...] it to make your own evaporated milk and sweetened condensed milk. With powdered milk and vinegar, you can make cheese. For additional recipes and variations, check out this post at the Hillbilly [...]
I have had animals I milked the goats and cows then made cheese. I was not real sure about this cheese made out of powdered milk but the flavor was great
PLK