Coat bottom of stock pot with Pam or similar non-stick product; add milk to pot. On medium heat, bring milk to the point just before boiling. Add salt to milk; stir. Now add vinegar to milk, stirring slowly. Turn off fire. Let pot stand on stove for 5 minutes, stirring several times. Strain cheese through a collander. Press all excess water from cheese with a spoon. Refrigerate or freeze until needed. Use in meat loaf as an extender, with American cheese in Baked Macaroni and cheese, in lasagna, pizza, casseroles, etc.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,