A super easy, delicious and healthy protein. I have taken to making this about once every week, it takes a few hours total which sounds like a long time but mostly that's with the milk sitting alone. I always use organic milk as I don't enjoy supporting non organic dairy, but regular milk will work just as well.
2 liters organic skim milk
4 tbs white vinegar
meat or candy thermometer
Simply heat milk in a non reactive pot ie: glass or ceramic etc... to 180' stirring so it doesn't burn. When milk has reached 180' remove it from the heat and add in 4 tbs of vinegar. Stir gently and then let it sit out for 2-12 hours covered in a cloth. Grab a colander and pour the curdled cheese into the strainer. Using your hands break up the clumps and press out some of the liquid. I like to keep the curds a bit moist as if they are too dry it tends to be rubbery. Use as you would cottage cheese or ricotta. (This is an unsalted recipe you can salt if you desire it that way)
This recipe makes about 2 cups of cheese.
1/2cup unpacked =
55 calories
4 grams of carbs
0.2 grams of fat
6 grams of protein
Enjoy!
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