Making different cheeses from this amazing product is only one of many ways that you can use it. Therefore, let me show you different options for using your powdered milk starting with making Parmesan Cheese.
You will need: 1 1/2 cups boiling water, 1 1/2 cups powdered milk and 4 1/2 tablespoons lemon juice.
Blend everything together until smooth.
Cook over low heat until the milk boils.
Pour into a cheese cloth strainer or fine mesh strainer. Rinse and pour out all excess water. Put the curds in a bowl and stir to break them up.
Spread on a cookie sheet covered with parchment paper. Dry for 2 hours at 150 degrees F in the oven. My oven will only go down to 170 degrees F. I did 1 hour with the oven on, then turned off the oven and turned on the light. It continued to dry that way.
This is how it looked after about 2 hours. It was completely dry and broke up easily. Drying time may be longer if it is raining or the humidity is very high.
I broke up the dehydrated cheese and placed it in my Magic Bullet along with about 1 teaspoon of coarse sea salt. The cheese was then ground into a powder.
The cheese was then placed in one of my ball canning jars. I used the lid from a can of Parmesan cheese from the store, they fit perfectly so therefore I always save them. You have a pour spout and a shaker.
This is great when you run out of that Parmesan cheese and running to the store is not an option. Now you have cheese to top that spaghetti and meatballs, pizza, or ravioli. Yummy.