| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Cheese |
1 |
Servings |
INGREDIENTS
| 1 |
ga |
Milk |
| 3 |
oz |
Vinegar |
| 1 |
ts |
Salt |
INSTRUCTIONS
Coat bottom of stock pot with Pam or similar non-stick product; add milk
to pot. On medium heat, bring milk to the point just before boiling. Add
salt to milk; stir. Now add vinegar to milk, stirring slowly. Turn off
fire. Let pot stand on stove for 5 minutes, stirring several times. Strain
cheese through a collander. Press all excess water from cheese with a
spoon. Refrigerate or freeze until needed. Use in meat loaf as an extender,
with American cheese in Baked Macaroni and cheese, in lasagna, pizza,
casseroles, etc.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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