Making Cheese from Powdered Milk

This post, in it's entirety, is actually Preparedness Matters' Sunday November 8, 2009 post. It was so fantastic I had to share with all of you! All credit goes to Preparedness matters and Lori Dunford for sharing these with us. Aren't they fantastic?!

My friend, Lori Dunford, is a pro at utilizing food storage and making delicious, gourmet food out of it. Once again, she has blown me away with her latest conquest: making cheese out of powdered milk! And by the way, this is not so-so cheese. It's actually mouth-wateringly delicious cheese! She has been kind enough to share her recipes with this blog so I hope you enjoy them!

Quick Soft Pressed Cheese

2 cups boiling water

1-1/2 cups dry milk powder

3 Tbsp vegetable oil

1 cup buttermilk

3-4 Tbsps lemon juice

Cheese coloring tablets (optional)

Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add 1/2 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 mix 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 1/2 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 tsp. Liquid Smoke flavoring and 1/2 - 1 tsp. salt after rinsing curds.

Soft Cottage Cheese

2 c hot water

1 1/2 c dry milk powder

3 Tbsp 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 cup 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.

Protein Shake

1/2 cup of cottage cheese (see recipe above)

1 c frozen fruit

3 T ground flax seed

1 c water

4 ice cubes

Sweeten to taste

2 T chopped nuts

Put everything in the blender except chopped nuts and blend. Stir in chopped nuts and enjoy.

Cheese Ball using Cottage Cheese (see [photo] above)

4 c well drained cottage cheese (the longer you drain, the drier it becomes)

2 c grated cheese (I used quite sharp cheese)

1 c real bacon bits

2 T onion powder

2 T dried parsley

2 T garlic

1 T Worcestershire sauce

1 c chopped pecans

Makes 2 cheese balls

Mix ingredients well, divide in half, roll in pecans if desired. Wrap securely in plastic wrap and let chill for several hours before using.

You can find more of Lori Dunford's powdered milk recipes here: http://preparednessmatters.blogspot.com/2009/05/cooking-with-basic-food-storage_22.html