Good for mac and cheese
Ingredients:
1 gallon pasteurized whole milk
2 Tbsp citric acid
3 Tbsp melted butter
3/8th tsp salt
1 tsp baking soda
3 Tbsp Cheddar cheese powder
Instructions
Pour the milk into a saucepan and bring it to almost boiling over medium heat. 140 degrees still constantly, at 140 degrees remove from heat.
Sprinkle on the citric acid, all over the top.
Set for 1 minute
Gently stir into milk till curds are separated from the whey.
Rest uncovered for 10 min.
Using the small mesh colander, pour curds about 1/3 at a time, and allow curds to drain at least 2 min. and dump into bowl. Repeat till done.
Only use this whey well diluted, because of citric acid used, on tomato plants.
Return the cheese curds to the stove and add the remaining ingredients, cook on low and stir to remove curd and cheese lumps. 5-10 min
Store in fridge to thicken. Will store for 2 weeks in fridge.