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Ingredients2 h 5 m servings 98 cals
Original recipe yields 24 servings (3 cups)
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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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