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| Ethiopian Cheese |
"This is a completely easy home made cheese."
Ingredients :
- 1/four cup distilled white vinegar
- 1/4 teaspoon salt
- 1 gallon complete milk
Instructions :
| Prep : 5M | Cook : 24M | Ready in : 2H5M |
|---|
- Bring vinegar and salt to a boil in a saucepan. Add milk; lessen heat to low. Cook, stirring continuously, till milk separates and curds start to form, five to 7 minutes.
- Line a strainer with cheesecloth. Spoon curdled milk into the cheesecloth, region over a bowl, and refrigerate until completely tired, at least 2 hours. Transfer strained curds to a bowl to serve.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, cook dinner it frivolously, and make easy-up simpler.
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