Ingredients
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1 gallon whole milk
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¼ cup white vinegar
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1 pinch salt
Directions
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Gather all ingredients.
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Heat milk in a large pot until the temperature reaches 195 degrees F (90 degrees C), stirring constantly to prevent scorching on the bottom.
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Remove from the heat and stir in vinegar. Let stand for 10 minutes.
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Line a mesh strainer with cheesecloth and set over a large bowl.
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Stir salt into milk; pour through the prepared strainer. Let curds strain for 1 hour. The milk should separate into a white solid part and a yellowish liquid (whey). Discard the whey.
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Pat cheese into a ball and remove the cheesecloth.
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Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about 1 week.
Recipe Tip
You can use apple cider vinegar instead of white vinegar.
Nutrition Facts (per serving)
98 | Calories |
5g | Fat |
7g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 98 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 3g | 15% |
Cholesterol 16mg | 5% |
Sodium 65mg | 3% |
Total Carbohydrate 7g | 3% |
Total Sugars 7g | |
Protein 5g | 10% |
Calcium 184mg | 14% |
Potassium 233mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.