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Nutrition Facts
Serving Size 1 cups 1005g Recipe makes 2 cups)
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
how is this calculated?

Vinegar Cheese

Recipe #292425 | 25 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Romie
Mar 18, 2008

This is an extremely easy cheese to make, perfect for a beginner.The taste is bland so I suggest marinating it cubed in herbed olive-oil(I add salt too).It's a great "science project" recipe to do with children because it's simple and quick.

2 cups (change servings and units)

Ingredients

2 quarts whole milk
1/4 cup vinegar

Directions

1
Heat the milk to 185, or close to boiling.
2
Add vinegar slowly,while continuosly stirring. The milk will start to seperate into curds and whey.
3
When fully separated, pour the mixture into a colander lined with cheesecloth.If you desire to keep the whey for other uses be sure to put a large bowl under colander.
4
Tie the corners of the cheesecloth together and hang it where it can drip safely.
5
When it stops dripping you can cube it and marinate it in olive oil,wine,soy sauce etc. Or just eat it plain!Enjoy!
6
Note:the marinating is not added into the nutritional information -- .