aka Amber Fox Kitchen

CHEESE MADE FROM STUPID POWDERED SKIM MILK (aka Pinky's Cheese)

1. Keep everything sterile.
2. Put 2 to 3 times as much powder as it says on package into sterile 108 F. water.
3. Keep everything sterile.
4. Add some live yougert culture.
5. Keep everything sterile.
6. Keep the milk between 108 and 111 F. for 3 to 12 hours. The milk must remain motionless during the entire yougert process and beyond.
7. When you see the yellow, clear whey forming test the curd. Slice a dull knife all the way through the curd. If the curd separates clean and does not meld back together like yougert would, go to the next step. The curd should cut clean. If you can't get a clean cut wait longer. You may have to start a new batch.
8. With a dull knife cut the curd into 1 inch cubes. The knife should be wide enough to use as a paddle. Slowly start to move the curds in a slow circular motion. Cutting and stirring slowly look for chunks that are too big. Evenly cut The curds while keeping them suspended in the whey.
9. As soon as you start to cut the curd raise the tempature 1 degree per 5 minutes. Keep the curds suspended at all times.
10. Keep everything sterile.
11. Hold the temperature at 115 for 15 minutes. Keep the curds suspended at all times.
12. While keeping everything sterile ladle the curds into a cheese cloth lined collander.
13. Add 4 large spoons of salt to the curds.
14. Wrap the curds in sterile cheese cloth and wrap that in a sterile towel.
15. Press the cheese with a large weight changing the towel very often.
16. When the water is all out replace the cheese cloth and towel.
17. Change the towel once per day for a few days.
18. The cheese cloth should remain sterile and dry.
19. Age the cheese for about a week. The cheese will form a rind. This is good.
20. Eat your cheese or age it in food grade cheese wax.
21. If you have not kept the cheese sterile through this entire process throw out your chesse. You or your friends could get sick and even die if you have let a bad germ on your cheese.