<Ingredients>
2 tbsp vinegar or lemon juice (1 small lemon)
1/4 tsp salt (optional; skip for reduced-sodium diet)
<Directions>
1.
Put all ingredients in a pot, mix, and heat on low heat, stirring occasionally.
2.
When milk has separated into curd and liquid (takes about 20-30 minutes), strain.
Place a strainer lined with a cloth in a large mixing bowl, and transfer curd.
3.
Wrap cheese with the cloth and place weight on top to remove excess water.
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