This is a very simple homemade cheese.

Recipe Summary

prep:
5 mins
additional:
2 hrs
total:
2 hrs 5 mins
Servings:
24
Yield:
3 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

98 calories; protein 5.2g; carbohydrates 7.4g; fat 5.3g; cholesterol 16.3mg; sodium 89.3mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/27/2016
A nice and easy way to make a light homemade cheese. The recipe states 5-7 minutes, but it took me almost 20 to get to the curdling stage. Also, low heat (setting 3 on an induction stove-top) never even warmed so, after 7 minutes, I put it on medium (setting 5). The amount of whey leftover is a super bonus! Thank you for the recipe. Read More
(2)