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Ethiopian Cheese


"This is a very simple homemade cheese."
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2 h 5 m servings 98 cals
Original recipe yields 24 servings (3 cups)

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  • Prep

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 98 calories; 5.3 g fat; 7.4 g carbohydrates; 5.2 g protein; 16 mg cholesterol; 89 mg sodium. Full nutrition

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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) ne...