|The half gallon jar I had the milk in for 24 hours; draining the cheese into a pitcher.|
I'm going to use it in place of cottage or ricotta cheese in lasagna when my in-laws arrive this weekend. Mmmm mmm good!
I could use the leftover whey to make ricotta. I think that I will set this one aside and use it for cooking. I will be making salisbury steaks (actually, they've already been put together and formed, just awaiting a thawing from the freezer) and mashed potatoes. The whey will be good in place of milk in the potatoes and gravy. Yum!
For the full instructions and measurements to make fromage blanc please go to Jill's recipe here.