4 cups water
\n1 1\/2 cups non-instant powdered milk
\n2-4 T. lemon juice or vinegar
\n\u00c2\u00bc tsp. salt<\/p>\n
Mix water and powdered milk. Place in a pan on low heat. Add slowly a little drizzle of lemon juice or vinegar, and stir gently. If using lemon juice, make sure it hasn\u00e2\u20ac\u2122t expired. If it is old, it might need to be replaced for this recipe to work. Continue to gently stir while milk cooks; don\u00e2\u20ac\u2122t let it come to a boil. Milk will gradually develop curds and separate from the whey, which will be almost clear. If it does not turn into curds and whey, add a little more lemon juice or vinegar. Strain and rinse the curds in cool water. Add salt.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 cups water 1 1\/2 cups non-instant powdered milk 2-4 T. lemon juice or vinegar \u00c2\u00bc tsp. salt Mix water and powdered milk. Place in a pan on low heat. Add slowly a little drizzle of lemon juice or vinegar, and stir gently. If using lemon juice, make sure it hasn\u00e2\u20ac\u2122t expired. If it is old, it might need to be replaced for this recipe to work. Continue to gently stir while milk cooks; don\u00e2\u20ac\u2122t let it come to a…<\/p>\n