Farmers Cheese

Heat up skim milk, and mix in the skim milk powder. As mixture
begins to simmer or boil, begin to add a little of the vinegar
or lemon juice. Stir. Keep the flame on, and keep adding and
stirring until the milk solids *completely* separate from the
whey (yellow watery part). The amount of heat and acidity have
to be in balance for this to work. Drain in cheesecloth. Use
as you would cooked burger meat -- for instance, flavor it and
stuff green peppers with it. Oh, you might want to flavor it
while still in the milk state -- with salt, pepper and herbs.