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Suggest a better description1. Combine ingredients in a large non-reactive pot.
2. Cook over high heat, occasionally scraping the bottom of the pot with a rubber spatula to prevent scorching.
3. When milk becomes hot to the touch, stop stirring.
4. When the milk separates into curds and why (around 175 to 180F), immediately remove pot from heat.
5. Ladle the curds into a colander lines with cheesecloth, linen towel, or other suitable clean cloth.
6. When all of the curds have been transferred to the colander, gather up the edges of the cloth and tie the bundle onto your kitchen sink faucet and allow to drain 1/2 hour.
7. Refrigerate, covered, until ready to use.
Yields approximately 4 cups.
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Serving Size: 1 Serving (2281g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1173 | ||
Calories from Fat: 458 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.9g | 68 % | |
Saturated Fat 29.6g | 148 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 169.3mg | 52 % | |
Sodium 1549.5mg | 53 % | |
Potassium 3340.7mg | 88 % | |
Total Carbohydrate 105.8g | 31 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 105.8g | ||
Protein 74.3g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1173
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