1 quart hot tap water
1 cup buttermilk
2 Junket^® Rennet tablets dissolved in 1 tablespoon cold water
2 cups. dry milk powder
2 tablespoons vegetable oil (optional)
Blend all ingredients and place in a heavy saucepan coated with a nonstick spray. Let sit undisturbed for 10 minutes. Cut or stir to break into curds and cook over medium heat for five minutes. Pour curds into a strainer, rinse with hot, then cold water, and drain. Salt to taste, then refrigerate. Or, place in a cheesecloth bag and press. This is a very mild cheese, good with salt and chopped chives. Use within 3-4 days. To make cream cheese from this recipe, reduce rennet to 1/4 tablet and add 1 cup buttermilk when mixing ingredients. Set in a warm place overnight. After setting, cut curds into cubes, place curds over medium heat, and cook five minutes. Pour into a cheesecloth-lined colander and let rest 15 minutes. Gather edges of bag, secure with a rubber band and hang, or press until firm like cream cheese. Add salt if desired.