Making "cheese" that'll set your sensitive tummy at ease. This dip is a yummy calcium-rich dunking material for your lactose-free posse.
In a 5-quart Dutch oven, heat milk, salt, and cinnamon over medium heat just until boiling, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand for 15 minutes.
Line a large strainer or colander with several layers of 100-percent cotton cheesecloth. Strain milk mixture; the liquid (whey) can be discarded or used as a base for soups as the spices and whey protein are nutritious and delicious! Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander set in a large bowl. Put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in a refrigerator for at least 15 hours.
Remove curds. Discard any excess whey/ liquid.
Place curds into an electric food processor, add maple syrup 1 teaspoon at a time. The addition of maple syrup will change the consistancy of the dip. If you prefer a thinner fruit dip, whirl or stir in additional Organic Valley Lactose-free Milk, 1 teaspoon at a time, until desired consistency.
Serve with slices of organic pear, apple, kiwi, or peaches. Or try dunking strawberries or frozen bananas!
Comments from Maya, age 6: "Can I drink this stuff? Well, may I have a spoon...please?"
Kids in the Kitchen Tips:
Allow your child (4 years and older) to peel the kiwi with a butter knife, remove the strawberry stems, and slice the frozen bananas! Smaller kids can wash the fruit.