Homemade Velveeta Cheese

I really like this recipe. Why?
1. Unique
2. Given to us by Amish friends
3. Never in my life imagined my husband and I would be talking cheese with a local Amish family.
4. GREAT for toasted cheese sandwiches.
5. Supports the dairy industry:)
6. Fast and fun
7. Love using recipes from friends - a lil' bit of fellowship mixing into the food.

1 Gallon Milk
2 tsp Citric Acid*
1 tsp Baking Soda
1/4C Butter
~ 1/4C Cheddar Cheese Powder (to taste)**
Salt (to taste)

-Heat 1 Gallon of milk to 140 degrees.
-Add 2 tsp citric acid (*found near canning supplies, **bulk food stores...)
-Stir gently 'til separated.
-Drain off whey (I use a fine metal strainer - don't use one with large holes).
-To curds add 1 tsp soda, 1/4 C butter, salt, cheddar cheese powder and 1/4-1/2C milk
-Heat together, stirring briskly 'til lumps are dissolved.
-Keep in a cool place (we prefer the fridge!:))

The cheddar cheese powder and salt I just added slowly. I found a 1/4 C works and then a little salt for our taste. I've also been using the ccpowder to make mac and cheese. Tastes very similar to Kraft and is cheaper! I have only found it at a bulk food store in our area.

Homemade Cottage Cheese

Upon returning home from Guinea this spring I was inspired to use milk for more than just baking. The mother I cooked with in Guinea made yogurt from milk powder...surely we should be doing that - and more with the resources we've been blessed with! So I went looking for a simple cottage cheese recipe. This is what I found, and we love it!! So easy, so squeaky good! The original recipe can be found at The Cooking Inn. I adapted it just a little as follows:

1 Gallon Whole Milk (may skim cream off if desired if using raw)
1/2 C Vinegar
Salt to taste

-Heat milk on medium heat in large covered pot, stirring occasionally (more toward end), until it reaches an almost boil (180-190 degrees).
-Take off heat and stir in vinegar.
-Stir until curds separate, approx. 20 seconds!
-Allow to cool a bit, then pour contents into a strainer to drain the whey.
-Add salt to taste to the curds.
Yummy!!

-We actually like this warm (and squeaky!) or cold (with fruit...mmmmm:)). It is also good in pasta dishes. Add a little milk or cream if desired.


Visit Tammy's Recipes for more dairy ideas!

Here's a little video...what a great science project!