Directions:
- In a large sauce pot with a heavy bottom heat over medium high until it starts to boil, stirring consistently so as not to burn the bottom of the pot, about 10 minutes.
- Line a strainer with three layers of cheesecloth; get string or rubber band ready.
- Add buttermilk to the boiling milk solids should start to form curds and whey . It will look sort of like cooked egg whites suspended in a slightly thick yellowish liquid. Remove from the heat and stir in salt.
- Pour mixture though cheesecloth and let curds collect and whey drain off. Run cold water over it so it's easy to handle and squeeze out whey until bundle feels firm.
- Tie string or rubber band to close the cheesecloth and fasten to a wooden spoon and suspend over a bowl or pot to let drain for about an hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.21 Kcal (909 kJ) | ||
| Calories from fat | 22.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 4% | |
|---|---|---|---|
| Cholesterol | 18.78mg | 6% | |
| Sodium | 1454.26mg | 61% | |
| Potassium | 874.8mg | 19% | |
| Total Carbs | 28.58g | 10% | |
| Sugars | 28.58g | 114% | |
| Protein | 17.15g | 34% | |
| Calcium | 692.4mg | 69% | |
| Amount Per 100 g | |||
| Calories | 37.8 Kcal (158 kJ) | ||
| Calories from fat | 3.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.43g | 4% | |
|---|---|---|---|
| Cholesterol | 3.27mg | 6% | |
| Sodium | 253.09mg | 61% | |
| Potassium | 152.24mg | 19% | |
| Total Carbs | 4.97g | 10% | |
| Sugars | 4.97g | 114% | |
| Protein | 2.98g | 34% | |
| Calcium | 120.5mg | 69% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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