Directions:
- This will make 1 cup of cheese if you want or need more simply double or triple it or you get the point. 6 liters of milk to 3/4 cup vinegar makes 2.5 pounds of cheese -
- Heat milk over medium heat stirring so milk does not burn, until it reaches 180' f. Remove milk from heat and stir in vinegar.
- The milk will curdle, cover pot with double layer of cheese cloth and let sit overnight unrefrigerated.
- In the morning line a colander with double layer of cheese cloth and pour the curds inside.
- Let it drain freely for about 30 minutes, then make a package out of the cheese cloth, twist it and squeeze out the liquid until in runs milky.
- Turn cheese out into a bowl, season to taste and use as you will.
- Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0.89 Kcal (4 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.1mg | 0% | |
| Potassium | 0.1mg | 0% | |
| Calcium | 0.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 18 Kcal (75 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2mg | 0% | |
| Potassium | 2mg | 0% | |
| Calcium | 6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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