INGREDIENTS

INSTRUCTIONS

Heat milk & stir constantly to prevent a layer of cream from forming
on the top.  Remove from heat when it boils & slowly add white
vinegar & lemon juice. This sours the milk. Strain through a muslin
cloth or a double layer of cheese cloth & squeeze out the whey
(liquid). Hang to drip dry for 2-3 hours (or overnight).  Then lay
out the cheese in a rectangle in a tray & place a weight (the more
the better, but at least 10 lbs) on it for 3/4 hour. Cut it into
whatever shape you like.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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