You will need a saucepan, a bowl, and a sieve. If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100 F). Mix with milk with the yogurt in a basin. Put in a warm place for 4 to 5 hours to set as solid as yogurt. If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200 F) in a bowl set in a saucepan of water. Remove and keep in a warm place for 4 to 5 hours. Pour the mixture into a sieve lined with a scalded clean cloth. After an hour put a plate on top to weight and encourage the whey to drip through. The curds in the cloth are the cheese. Cover and store in a cool pantry, and it will keep for about a week. Drink the whey, flavored with fruit juice, for your health - or use to to make scones. Keep in refrigerator and eat within 2 days. Yield: 1/2 lb Time: Overnight Posted 10-30-93 by KARIN BREWER on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet firstname.lastname@example.org, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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|Serving Size: 1 Serving (702g)|
|Recipe Makes: 1|
|Calories from Fat: 92 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 41.5mg||13 %|
|Sodium 237.1mg||8 %|
|Potassium 1040.5mg||27 %|
|Total Carbohydrate 47.7g||14 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 47.1g|
|Protein 19.4g||28 %|
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Calories per serving: 345
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