Ingredients

How to make it

  • Combine all the ingredients in a non-reactive saucepan and place over medium heat.
  • Cook, stirring occasionally, until the mixture smells "cheesy" and visibly separates (you'll be able to see a clearish liquid around a mass of white).
  • Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink).
  • Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out.
  • Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did). See Photo
  • Let drain another 10-15 minutes, depending on your texture preference.
  • Keep in the fridge up to 1 week.
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Reviews & Comments 4

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  • Willom 12 years ago
    The liquid, whey, is incredibly nutritious, and can be used in smoothies, or in baking.
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  • jo_jo_ba 12 years ago
    By smelling "cheesy" I really do mean it smells like melted Mozzarella cheese... there's no other way to describe it!
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  • jo_jo_ba 12 years ago
    Amount Per Serving
    Calories: 94.1
    Total Fat: 2.1 g
    Cholesterol: 9.6 mg
    Sodium: 493.1 mg
    Total Carbs: 11.1 g
    Dietary Fiber: 0.0 g
    Protein: 7.6 g
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  • 22566 12 years ago
    Smells 'cheesy' ?
    Okay,Jo Jo...whatever you say :o)
    Three ingredients makes for a fine 'cheesy' blend :o)
    Thank-you
    Kind Regards
    Joyce
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