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| Ethiopian Cheese |
"This is a very simple homemade cheese."
Ingredients :
- 1/4 cup distilled white vinegar
- 1/4 teaspoon salt
- 1 gallon whole milk
Instructions :
| Prep : 5M | Cook : 24M | Ready in : 2H5M |
|---|
- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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