Directions:
- Line a colander with a triple layer of cheesecloth and set in the sink.
- Bring the milk and salt to a boil in a large saucepan over medium-high heat.
- Stir in the vinegar or lemon juice. Reduce the heat to low and cook until the milk curdles, about 30 seconds.
- Pour the milk mixture through the cheesecloth and let the curds drain for 10 minutes.
- Pull the edges of the cheesecloth together to form a pouch and twist the pouch to squeeze out as much liquid as possible from the cheese curds.
- Place the taut, twisted cheese pouch between two large plates. Weigh down the top plate with a heavy Dutch oven, heavy cans or brick.
- Set aside at room temperature until the cheese is firm and set, about 30 minutes.
- When the cheese is a firm block, cut it into 1-inch cubes. At this point, the cheese can be refrigerated in an airtight container for up to 1 day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.63 Kcal (530 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 7.35mg | 2% | |
| Sodium | 808.58mg | 34% | |
| Potassium | 573.62mg | 12% | |
| Total Carbs | 18.38g | 6% | |
| Sugars | 18.38g | 74% | |
| Protein | 11.03g | 22% | |
| Calcium | 449.3mg | 45% | |
| Amount Per 100 g | |||
| Calories | 33.45 Kcal (140 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 1.94mg | 2% | |
| Sodium | 213.63mg | 34% | |
| Potassium | 151.55mg | 12% | |
| Total Carbs | 4.85g | 6% | |
| Sugars | 4.85g | 74% | |
| Protein | 2.91g | 22% | |
| Calcium | 118.7mg | 45% | |
* 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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