Ethiopian Cheese recipe

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Ingredients

¼ cup distilled white vinegar
¼ teaspoon salt
1 gallon whole milk

Nutrition Info

97.7 calories
carbohydrate: 7.4 g
cholesterol: 16.3 mg
fat: 5.3 g
fiber: : -
protein: 5.2 g
saturatedFat: 3 g
servingSize: -
sodium: 89.3 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring vinegar and salt to a boil in a saucepan. Add milk, reduce heat to low. Cook, stirring constantly, until milk separates and curds begin to form, 5 to 7 minutes.

  2. Line a strainer with cheesecloth. Spoon curdled milk into the cheesecloth, place over a bowl, and refrigerate until fully drained, at least 2 hours. Transfer strained curds to a bowl to serve.

Recipe Yield

3 cups

Recipe Note

This is a very simple homemade cheese.

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