White Cheese from Dry Milk


  • 2 rennet tablets
  • 2 qt warm water
  • 5 1/3 cups nonfat dry milk
  • 1 tsp salt or to taste


  1. Crush and dissolve the rennet tablets in the warm water in a large saucepan. Stir in the nonfat dry milk powder until it is dissolved.
  2. Cover with any type of clean cloth and let mixture stand at room temperature in the same pan until set, approximately 3 hours.
  3. When a firm curd has formed (It will look like large cottage cheese), set the pan in a sink of warm water and stir gently to get a warm temperature evenly throughout the mixture.
  4. When the cheese separates into whey (liquid part) and curd (lumpy part) and the curds are as firm as desired; drain through a cheesecloth lined strainer or colander.
  5. Rinse the cheese in the colander thoroughly with cold running water.
  6. Season to taste with salt. Other herbs and spices maybe added as desired. Use cheesecloth to press together and knead into a ball.
  7. Chill and serve as a snack or with a meal or dessert.