Directions:
- Over a direct source of heat warm 1 gallon of milk to 180 degrees F., stirring often to keep it from scorching. Maintain this temperature for several minutes. Slowly add vinegar until the curds separate from the whey. Usually 1/4 cup of vinegar will precipitate 1 gallon of milk.
- Pour the curds and whey into a cheesecloth-lined colander. Tie the four corners of the cheesecloth into a knot and hang to drain for several hours or until the bag of curds stops dripping. Take the mass of curds out of the cheesecloth. It will be a solid bag of curd. It may be wrapped in plastic wrap and stored in the refrigerator until needed. It will keep up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.84 Kcal (1406 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 19.6mg | 7% | |
| Sodium | 411.85mg | 17% | |
| Potassium | 1528.94mg | 33% | |
| Total Carbs | 48.99g | 16% | |
| Sugars | 48.99g | 196% | |
| Protein | 29.4g | 59% | |
| Calcium | 1196.4mg | 120% | |
| Amount Per 100 g | |||
| Calories | 33.76 Kcal (141 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 1.97mg | 7% | |
| Sodium | 41.4mg | 17% | |
| Potassium | 153.7mg | 33% | |
| Total Carbs | 4.93g | 16% | |
| Sugars | 4.93g | 196% | |
| Protein | 2.96g | 59% | |
| Calcium | 120.3mg | 120% | |
* 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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