Ethiopian Cheese

Ingredients

  • 1/4 cup distilled white vinegar
  • 1/4 teaspoon salt
  • 1 gallon whole milk

Directions

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.

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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.