Ingredients:
4 cups skim milk (zero fat)
Juice of one lemon (about 2 tablespoons)
Pinch of salt
Juice of one lemon (about 2 tablespoons)
Pinch of salt
Recipe:
1. Put the milk in a saucepan and bring it to boiling point. Remove from heat.
2. Stir in the lemon juice and milk will curdle.
3. Allow mixture to stand in the saucepan for about 2 hours (at room temperature).
4. Place a piece of cheesecloth or cotton napkin in colander and pour the cheese.
5. Allow cheese to drain for several hours or squeeze out whey with hands until curd is dry.
6. Sprinkle with salt if so desired and store in covered container in the refrigerator.
2. Stir in the lemon juice and milk will curdle.
3. Allow mixture to stand in the saucepan for about 2 hours (at room temperature).
4. Place a piece of cheesecloth or cotton napkin in colander and pour the cheese.
5. Allow cheese to drain for several hours or squeeze out whey with hands until curd is dry.
6. Sprinkle with salt if so desired and store in covered container in the refrigerator.
Serves:
1 cup
Notes:
Serving suggestion
You can use skim milk cheese in carbohydrate or protein recipes. Spread it on bread, sprinkle it over pasta dishes or mix it in cheese dishes or dressings.
Substitute Nonfat Cheese for cottage cheese in any of the carbohydrate or