Ingredients
Scale
- 1 gallon whole milk
- 1/4 cup white vinegar (or lemon juice)
- 1 tsp salt (adjust to taste)
- 1/4 tsp rennet
- 2 tbsp butter (optional for frying)
Instructions
- Heat the milk in a large pot over medium heat until it reaches 190°F (88°C), stirring gently.
- Remove from heat and stir in vinegar and rennet. Let sit undisturbed for 5-10 minutes until curds form.
- Cut the solidified curds into 1-inch cubes with a knife.
- Return to low heat and gently stir the curds for about 5 minutes until they firm up slightly.
- Pour the mixture into a colander lined with cheesecloth to drain excess whey and rinse under cold water.
- Mix in salt while still in the colander; toss gently to combine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack/Appetizer
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 28g
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg