SALTLESS CHEESE RECIPES

Steps:

• Cook the macaroni according to package directions. Drain.
• While the macaroni is cooking, melt the butter in a small saucepan over low heat.
• Using a wooden spoon, stir the flour, dry mustard, garlic powder, and black pepper into the melted butter.
• Cook over low heat, stirring until the mixture is smooth and bubbly.
• Stir in milk, about a quarter cup at a time, making sure that the milk is incorporated after each addition.
• Once you have added all the milk, boil for about 1 minute, stirring constantly.
• Stir the nutritional yeast, mozzarella, and cream cheese into the sauce.
• Heat the mixture long enough for the cheese to melt. Remove from heat.
• Stir the cooked macaroni into the sauce and serve immediately.

Steps:

• Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
• Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
• After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.