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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. in a a non-reactive pot on med-high, bring milk up to just below boiling while stirring gently but constantly. you'll see a bit of foam starting to form. | 2. add the vinegar and stir gently. if the milk doesn't curdle and separate cleanly right away then let it heat a few min longer or add a touch more vinegar a tsp at a time. | 3. drain in a strainer lined with several layers of cheesecloth or an old pillowslip that has been bleached and rinsed very well. that liquid you're pouring off is whey, btw, and useful. you might want to catch it in a big bowl. | 4. move your cheese to a mixing bowl and stir in salt to taste. add heavy cream to make it smoother if desired. | 5. you can press into mini quiche dishes (line with more cheesecloth so you can un-mold cleanly) and refrigerate overnight to solidify if desired. you can also form into a log and roll it in herbs or marinate it in flavored olive oil. be sure to wrap tightly before storing for up to two weeks but i doubt it will last that long! the whey can be used for baking or boiling in place of water to add some extra protein and vitamins. you can also give it to your pets or water your plants or lots of other things. make a protein shake with some fruit perhaps. happy cheese making! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
goat milk preferably	2			-	-	-	-
vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
salt	1	teaspoon		-	-	-	-
heavy cream	3	tablespoons		153.0	1.2329999999999999	1.278	16.236

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.