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1 gal 2% milk, 1 tsp salt, 3 tbsp lemon juice or white vinegar. Bring milk & salt to rolling boil (195 F) while stirring. Add juice & reduce to simmer till white chunks form. Strain in a colander with cheese cloth or kitchen towel. Let drain 30 min over a pan. Makes 1 lb.
Nacho Cheese Sauce (real cheese) (3 Tbs unsalted butter 2 Tbs onion, minced 2 tablespoons green chile, chopped 2 Tbs tomato, seeded and finely chopped 1/4 tsp ground turmeric 1/4 tsp paprika 1/4 tsp cayenne pepper 2 Tbs all purpose flour 1/2 cup heavy cream 1 cup buttermilk 2 oz Monterey Jack cheese 1 Tbs olive oil salt and pepper to taste)