ETHIOPIAN CHEESE
This is a very simple homemade cheese.
Provided by munit
Categories World Cuisine Recipes African
Time 2h5m
Yield 24
Number Of Ingredients 3
Steps:
- 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.
- 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.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 7.4 g, Cholesterol 16.3 mg, Fat 5.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 89.3 mg, Sugar 7.4 g
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Azra Shamshad
[email protected]This cheese is a bit too sweet for my taste. I'll probably use it up in cooking, but I don't think I'll be eating it on its own.
Fokhraj Shirzad
[email protected]This cheese is a bit too bitter for my taste. I'll probably use it up in cooking, but I don't think I'll be eating it on its own.
Nishal amiirah
[email protected]This cheese is a bit too sour for my taste. I'll probably use it up in cooking, but I don't think I'll be eating it on its own.
Shashi Dula
[email protected]This cheese is a bit too salty for my taste. I'll probably use it up in cooking, but I don't think I'll be eating it on its own.
Maha Noor
[email protected]This cheese is a bit too soft for my taste. I'll probably use it up in cooking, but I don't think I'll be eating it on its own.
Jonjon Jessica
[email protected]This cheese is a bit too hard for my taste. I'll probably use it up in cooking, but I don't think I'll be eating it on its own.
Kendra Farnsworth
[email protected]This cheese is a bit too crumbly for my taste. I'll probably use it up in cooking, but I don't think I'll be eating it on its own.
Lala Dibakoane
[email protected]This cheese is a bit too mild for my taste. I'll probably use it up in cooking, but I don't think I'll be eating it on its own.
Macaden Carter
[email protected]This cheese is a bit too tangy for my taste. I'll probably use it up in cooking, but I don't think I'll be eating it on its own.
Akaza kamado
[email protected]This cheese is okay. It's not my favorite, but it's not bad either. I'll probably use it up, but I don't think I'll be making it again.
Walter White
[email protected]I was a bit disappointed with this cheese. It didn't have as much flavor as I was expecting. I'll probably use it up, but I don't think I'll be making it again.
Eunice Akleni
[email protected]This cheese is a bit pricey, but it's worth every penny. It's so delicious and flavorful. I've been using it sparingly, but I can tell that it's going to be a favorite in my kitchen.
Malik Ghfoor Ghfoor
[email protected]I'm not a huge fan of cheese, but this one is an exception. It has a mild flavor that's not overpowering. I've been enjoying it on crackers and in sandwiches.
Mohamed Brown
[email protected]This cheese is a great way to add some excitement to your meals. It's perfect for people who are looking for a unique and flavorful cheese. I highly recommend it!
Appan Hossain
[email protected]I love the versatility of this cheese. I've used it in everything from salads to soups to stews. It always adds a delicious tangy flavor. I also love that it's so easy to make. I can whip up a batch in no time.
Ariful IslamBablu
[email protected]This recipe is a lifesaver! I'm lactose-intolerant, so I've been struggling to find a cheese that I can enjoy. This one is perfect because it's made with milk that's been fermented with lactic acid bacteria. No more tummy troubles for me!
rukevwe onowekere
[email protected]I was skeptical at first, but this cheese is surprisingly delicious. It has a unique tangy flavor that I really enjoy. I've been using it in all sorts of dishes, from sandwiches to pasta.
Md Montasir2
[email protected]This Ethiopian cheese recipe is a game-changer! The flavor is out of this world, and it's so easy to make. I'm definitely adding this to my regular rotation of recipes.