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Post by mountainmark on Dec 16, 2012 8:24:29 GMT -7
Never made cheese this way, but heard it can be done. I would avoid adding butter to enhance the flavor. Too many free fatty acids (Lipase) will give an "off" flavor to aged cheese. May not matter so much when eating it fresh. Great idea though. If I didn't have a good supply of milk cows, I would be stocking up on the powder!  |
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Post by dtucker on Feb 8, 2013 12:38:55 GMT -7
I just made this cheese. It was so easy and turned out perfect. It has a really good taste. I used fat free powdered milk. I will post pics later. |
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Post by offtrail on Feb 8, 2013 13:04:21 GMT -7
Thanks for providing the link i will be trying this soom  |
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Post by lonewufcry on Feb 8, 2013 13:10:53 GMT -7
thanks for this post i have a can getting ready to be rotated so im gonna give it a try.
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Post by dtucker on Feb 8, 2013 15:16:30 GMT -7
Ok here are the pics: First of all I doubled the recipe and ended up with a little over a pound of cheese. It was so easy and quick. The first pic was the whey that was left. The link said that you could use this in other recipes that called for water but when I tasted it it had a real vnegar taste to it. The second pic is the cheese. It tastes better than any I have bought in a store. Since I used fat free powdered milk I wasn't sure it would have much flavor but it tastes great to me . I am making two lasagnas now to try it out one is spinach lasagna and one is traditional meat lasagna. Attachments:
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Post by dtucker on Feb 8, 2013 15:24:11 GMT -7
Ok here is the other pic--for some reason I couldn't get it in the other post Attachments:
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