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Ethiopian Cheese

Rated as 4 out of 5 Stars

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


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 98 calories; 5.3 7.4 5.2 16 89 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...