To make Mock Cheddar Cheese

1. Mix in a blender using the pulse button (or it will overflow):
   • 4 c. water
   • 3 c. non-instant dry milk powder
   • 1/3 c. oil
2. Spray a large saucepan with oil and pre-heat the pan.
3. Pour the milk mixture into the hot pan and immediately pour in 1 ¾ c. vinegar.
4. Heat the milk mixture to 115 F., stirring gently while curds form.
5. Pour the curds into a strainer in the sink and rinse thoroughly with warm water.
6. Pour the curds into a bowl and add:
   • 1 tsp. salt
   • 6 tbs. cheddar cheese powder
7. Mix well with your hands.
8. Press the curds together into a ball, set in a square of cloth, tie with string, and hang for 15 minutes.
9. Wrap in plastic wrap.
   (You can omit the cheddar cheese powder to make a quick mozzarella, but it will be a little rubbery and have a vinegar flavor.)