| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Condiments, Low fat |
4 |
Servings |
INGREDIENTS
| 1/2 |
gl |
Skim milk |
| 1 |
c |
Dried skim milk powder |
|
|
Carnation instant |
| 1/4 |
c |
Lemon juice or white vinegar |
|
|
I used the latter |
|
|
Optional seasonings to |
|
|
Taste |
INSTRUCTIONS
Heat up skim milk, and mix in the skim milk powder. As mixture begins
to simmer or boil, begin to add a little of the vinegar or lemon
juice. Stir. Keep the flame on, and keep adding and stirring until the
milk solids completely separate from the whey (yellow watery part).
The amount of heat and acidity have to be in balance for this to work.
Drain in cheesecloth. Use as you would cooked burger meat -- for
instance, flavor it and stuff green peppers with it. Oh, you might
want to flavor it while still in the milk state -- with salt, pepper
and herbs. Date: Thu, 03 Mar 94 17:07:51 CST From: "Lu Bozinovich "
<U33754%UICVM@UIC.EDU> Subject: Re: passover approaching Converted to
MM format by Dale & Gail Shipp, Columbia Md. Posted to MM-Recipes
Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan 11, 99
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