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Suggest a better descriptionPour the milk in a large saucepan. Heat over medium-low heat until the milk starts to simmer and a thermometer inserted into it registers a temperature of 195, about 10 minutes. Turn off heat.
Pour the vinegar into the milk, stirring constantly. Milk curds will start to separate and the mixture will begin to look grainy, and separate.
Pour the mixture into a small, cheesecloth-lined colander and let it drain over an empty pot until the curds look drier, about 1 hour. Weight down the cheese with a clean, heavy pot and refrigerate overnight (cheese will be firm). Transfer the cheese to an airtight container and discard the cheesecloth. Keep refrigerated for up to 2 days.
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 157 | ||
Calories from Fat: 71 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 24.4mg | 8 % | |
Sodium 2517.3mg | 87 % | |
Potassium 350.6mg | 9 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.1g | ||
Protein 7.9g | 11 % | |
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: 157
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