Ingredients
Scale
- 4 cups whole milk
- 2 tablespoons vinegar or lemon juice
- 1/4 teaspoon salt
Instructions
- Heat the milk in a saucepan until it gently boils.
- Reduce heat, add vinegar slowly while stirring until curds form.
- Let sit for 5 minutes, then strain through cheesecloth.
- Squeeze out excess whey, then blend curds with salt until smooth.
- Refrigerate for 30 minutes to set before using.
Notes
- Use non-ultra-pasteurized milk for best results.
- Customize with herbs, fruit, or spices.
- Store in the fridge up to 1 week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop + Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 1g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg