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Post by Valerie on Nov 15, 2010 7:28:05 GMT -5
From "The New Cookin' with Home Storage"
1 C. boiling water 2 or 3 T. reconstituted lemon juice 1 C. powdered milk
Blend all ingredients and cook over medium-high heat until milk boils. The curds will be very small and milk will be frothy. Pour into a cloth lined strainer, rinse and press out excess water. Put curds into a small bowl and stir with a fork to break up Spread on a cookie sheet and dry for about 10 min. in a 150 degree oven. This cheese can be salted and used in place of Parmesan, or mixed with 1/4 to 1/3 commercially dried parmesan cheese. Refrigerate or freeze. Makes about 1 C. curds. (A pleasant flavor change takes place after about 3 months of aging under refrigeration.)
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Post by Granny Smith on Nov 15, 2010 13:20:06 GMT -5
We love parmesan cheese, but it doesn't store well for more than about 6 months. I will definitely be trying this recipe!
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