This cheese is called day cheese because it is only good for about a day. Lemon juice tends to cause dairy products to continue to “turn”, and the cheese will become rubbery and unappealing after a day or so. Use as a substitute for ricotta.

1. Mix:
   • 2 c. water
   • 1½ c. non-instant dry milk powder
2. Place milk in a pan. Add 2 c. water.
3. Heat slowly to approx. 165°F.
4. Slowly drizzle 4-6 tbs. lemon juice into the milk. (Use less if fresh juice; use more if bottled juice. Vinegar may be used instead.)
5. Let the milk sit for 15 min. Stir gently as curds form and separate from the greenish whey.
6. Strain the curds through a mesh strainer or cloth set in a colander. Rinse with cool water. (For a drier curd, gather up the corners of the cloth, tie it with a string, and hang the curds to drain for an hour.)
7. Add ¼ – ½ tsp. salt, if desired. (Add herbs, if desired. I like ¼ tsp. dill weed.)
   Makes approx. ¾ to 1 c. cheese.