Ethiopian Cheese

Whole milk separates when combined with vinegar and salt, allowing curds to be separated from whey in this fresh, simple Ethiopian cheese.

• Preparation Time: 5 mins
• Total Time: 5 mins
• Calories: 98 Calories

Ingredients

• ¼ teaspoon salt
• ¼ cup distilled white vinegar
• 1 gallon whole milk

Recipe Instructions

Step 1

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.

Step 2

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.