  
Bakers Cheese
Author Unknown
Makes about 1 pound
(Tastes like Ricotta or cream cheese, may be used in any recipe calling for either cheese)
 | 1/4 rennet tablet* (junket)
| 2 quarts warm water
| 3 cups non-instant ( 5-1/3 cups instant) dry milk
| 1/2 cup buttermilk
| | | |
Dissolve rennet tablet in warm water. Thoroughly mix in dry milk. Add buttermilk and mix well. cover and allow to stand at room temperature until set (about 5-10 hours). Pour into a cheesecloth covered strainer, close the cheesecloth and squeeze out as much whey as possible. The whey must be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months.
*Rennet in available in most grocery stores near the gelatin section. Rennet is the enzyme rennin.
NOTE: The above recipe is from USU extension service.
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Al Durtschi, E-mail: rcox@mail.lcc.whecn.edu
Home Page: http://waltonfeed.com/
All contents copyright (C) 1999, Al Durtschi. All rights reserved.
Recipes remain the property of those who submitted them.
Revised: 6 Dec 99 |