Directions:
- In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
- Boil for 2 minutes, or until the milk is very curdled.
- Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
- Place the strainer over a deep bowl and pour the milk through the strainer.
- Drain 30 minutes, making sure the strainer does not rest in the liquid.
- Gather up the loose ends of the cloth and twist gently to extract more liquid.
- Transfer the curds to a bowl and stir in the salt and nutmeg.
- Discard the liquid (whey).
- The cheese will keep, refrigerated, for 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.13 Kcal (968 kJ) | ||
| Calories from fat | 75.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 13% | |
|---|---|---|---|
| Cholesterol | 38.18mg | 13% | |
| Sodium | 175.02mg | 7% | |
| Potassium | 590.29mg | 13% | |
| Total Carbs | 19.07g | 6% | |
| Sugars | 18.38g | 74% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 11.48g | 23% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 463mg | 46% | |
| Amount Per 100 g | |||
| Calories | 53.2 Kcal (223 kJ) | ||
| Calories from fat | 17.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 13% | |
|---|---|---|---|
| Cholesterol | 8.79mg | 13% | |
| Sodium | 40.29mg | 7% | |
| Potassium | 135.88mg | 13% | |
| Total Carbs | 4.39g | 6% | |
| Sugars | 4.23g | 74% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 2.64g | 23% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 106.6mg | 46% | |
* 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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