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Add a photoIt's only take you 30 mins to come up with your own fresh & nice batch of homemade cheese to fill in your belly.
Ingredients
- 1Litre full cream milk
- 1/2 cup yoghurt ( I used 150gm)
- 1 tpsn vinegar/lemon juice
- 1/2 tspn salt
Directions
- combine all ingredients in a pot and mix well.
- bring mixture to a boil and then boil over low heat untill the milk is curdled
- meanwhile, line a strainer with cheesecloth and set it over a deep bowl or container.
- pour the milk mixture into the strainer and let drain for about 15mins
- Now, gather the cheesecloth around the curds and squeeze gently to extract any excess liquid called WHEY.
- Finally, transfer the cheese to a clean container and keep refrigerated up to 3-4 days. And it's best to serve it warm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 4 servings | |
| Calories 19 | |
| Calories from Fat 9 | 47% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 14mg | 1% |
| Potassium 47mg | 1% |
| Total Carbs 1.43g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.43g | 1% |
| Protein 1.06g | 2% |
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