It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Homemade Cheese
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- #38131
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 quart milk
2/3 cup half-and-half
2 oranges, juice only
2 lemons, juice only
directions
Heat the milk and half-and-half in a nonaluminum saucepan to almost boiling, remove from heat. Strain the citrus juice into the milk. Let the mixture stand until the milk is thoroughly curdled, about 15 minutes.
Gently pour mixture into a large sieve lined with cheesecloth, letting the liquid drain off. Gather the ends of the cheesecloth around the curds and tie the cloth into a bundle. Let the bundle drip into the sink or bowl for at least an hour, or until firm. Remove the cheese from the cloth, wrap it well, and store in the refrigerator for up to 4 days.
added by
supersalad
nutrition data
68 calories, 4 grams fat, 7 grams carbohydrates, 3 grams protein per 1/3 cup. This recipe is low in sodium.
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