Could I Use Powdered Milk To Make Cheese?
Filed in Category Cheese Milk
I found a recipe for home made cheese that I can’t wait to try. The only problem is that I only have powdered milk. If I make it into liquid, could I use it to make cheese? I do not have money right now to go out and buy milk, so I have one of two options: either make cheese with powdered milk or don’t make cheese at all. Thoughts?
2 Comments so far
No. The milk fat has been removed.
Rennet Cheese
1 qt hot tap water
1 c. Buttermilk
2 junket rennet tablets dissolved in 1 T. Cold water
2 c. Dry milk powder
2 T. Vegetable oil (opt.)
Blend all ingredients and place in a heavy saucepan coated with a nonstick spray. Let sit undisturbed for 10 minutes. Cut or stir to break into curds and cook over medium heat for five minutes. Pour curds into a strainer, rinse with hot, then cold water, and drain. Salt to taste, then refrigerate. Or, place in a cheesecloth bag and press. This is a very mild cheese, good with salt and chopped chives. Use within 3-4 days.
To make cream cheese from this recipe, reduce rennet to ¼ table and add 1 c. Buttermilk when mixing ingredients. Set in a warm place overnight. After cutting set curds into cubes, place curds over medium heat, and cook five minutes. Pour into a cheesecloth lined colander and let rest 15 minutes. Gather edges of bag, secure with a rubber band and hang, or press until firm like cream cheese. Add salt if desired.
Soft Cottage Cheese
2 c. hot water
1-1/2 c. dry milk powder
3 T. Fresh lemon juice or white vinegar
Blend water and dry milk and pour into saucepan (foam and all).
Sprinkle lemon juice or vinegar slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey. Remove from heat and let rest one minute. Pour into strainer or colander, rinse with hot, then cold water. Press out water with back of spoon. Makes about 1-1/2 c. curds. If desired, moisten rinsed curds with a little buttermilk before serving and add salt to taste. Refrigerate if not used immediately. Whey from fresh milk powder can be used in place of water in breads and soups.
Quick Soft Pressed Cheese
2 c. boiling water
1-1/2 c. dry milk powder
3 T. vegetable oil
1 c. buttermilk
3-4 T. fresh lemon juice
cheese coloring tablets (opt.)
Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add ½ tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mixture curdles.
Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for ½ hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press, rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add 1/2 t. Liquid Smoke flavoring and 1/2-1 t. salt after rinsing curds.