| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs |
12 |
Servings |
INGREDIENTS
| 1 |
ga |
Raw milk; |
| 1 |
pt |
Goat's milk; |
| 1 |
c |
White vinegar; |
| 1/2 |
c |
Salt; |
| 1 1/2 |
c |
Water; |
INSTRUCTIONS
Bring milk and goat's milk to a vigorous boil. Add the vinegar and remove
from heat. Pour the now curdled liquid through a cheese cloth. Let it drain
for one day. Cut into 2 inch square pieces. Boil salt in water and cool to
room temperature. Put the cheese in salt water and store in the fridge.
Notes: I have made this and served the same day. It is milder than if made
properly, but it works. Just skip the salt water. The salt water is its
preservative. I have added dill and mint (at different times) to flavor it.
You can add whatever herbs appeal to you.
Per serving (excluding unknown items): 3 Calories; 0g Fat (0% calories from
fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 4264mg Sodium
Recipe by: Pirayeh Shamshiri
Posted to MC-Recipe Digest V1 #998 by Ruth59 <Ruth59@aol.com> on Jan 9,
1998
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