Pioneer Cooking: Easy White Cheese

Great for breading and frying, stir-frying with vegetables, or by itself, this mild cheese will keep refrigerated for one week.

1 gallon milk
2 T. lemon juice
3 T. white vinegar

Pour milk into a large enamel pot. Slowly bring the temperature up to 180F. This may take an hour. Stir frequently to prevent scorching, and hold the temperature at 180F for four minutes. Combine vinegar and lemon juice and add to the milk, stirring gently, until the curds separate form the whey. Line a colander with cheesecloth, and pour the contents of the pot. Tie the corners of the cheescloth together to form a bag and let it hang to drain for three hours. The cheese will be solid when its ready. Wrap and refrigerate. Yield: one pound. Variation: Herbed Easy White Cheese -- Add 1½ teaspoon dried chives and ½ teaspoon dillweed to the curds before hanging.

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