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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the water in a very large pot over low heat. | 2. Stir in the dry milk powder as the water heats. | 3. Heat it gently until it is very hot but not boiling. | 4. Stir in about a cup of vinegar. | 5. Turn off the heat and allow the mixture to sit for about 10 minutes - don't skip this part because the mixture has to sit for the milk to have a chance to curdle. | 6. After 10 minutes there should be a big clump of white cheese curd in the middle of a pool of clear amber liquid. | 7. If the liquid is still milky, then you need to add more vinegar to finish curdling the milk. | 8. Add a couple of spoonfuls of vinegar at a time and stir gently so that more of the milk will curdle and clump up. | 9. Continue until all of the milk is curdled into curds, and the liquid (the whey) is clear. | 10. Line a strainer or collander with a lightly damp thin cotton cloth. | 11. Carefully pour the big pot of curds and whey into the strainer and let all of the whey strain off. | 12. Run a little cold water over the curds to cool them down, and to rinse out all of the whey. | 13. Squeeze the curds with your fingers to break them up, and rinse them thoroughly. | 14. Gather up the cloth around the curds and squeeze to remove as much of the moisture as you can - the curds should be quite dry. | 15. Transfer the cheese curds to a bowl or container and stir in the salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	12	cups		0.0	0.0	0.0	0.0
milk powder	6	cups		335.16	51.8028	19.5216	5.7036
white vinegar	1 - 1 1/2	cup		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-

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