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    You are in: Home / Low-cholesterol / Vinegar Cheese Recipe
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    Vinegar Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Chef Romie's Note:

    This is an extremely easy cheese to make, perfect for a beginner.The taste is bland so I suggest marinating it cubed in herbed olive-oil(I add salt too).It's a great "science project" recipe to do with children because it's simple and quick.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat the milk to 185, or close to boiling.
    2. 2
      Add vinegar slowly,while continuosly stirring. The milk will start to seperate into curds and whey.
    3. 3
      When fully separated, pour the mixture into a colander lined with cheesecloth.If you desire to keep the whey for other uses be sure to put a large bowl under colander.
    4. 4
      Tie the corners of the cheesecloth together and hang it where it can drip safely.
    5. 5
      When it stops dripping you can cube it and marinate it in olive oil,wine,soy sauce etc. Or just eat it plain!Enjoy!
    6. 6
      Note:the marinating is not added into the nutritional information -- .
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    Nutritional Facts for Vinegar Cheese

    Serving Size: 1 (2012 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%
    Detailed Nutrition Values About Nutrition Info

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