Ethiopian Cheese

Ethiopian Cheese


"This is a very simple homemade cheese."
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2 h 5 m servings 98 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Bring vinegar and salt to a boil in a saucepan. Add milk; reduce heat to low. Cook, stirring constantly, until milk separates and curds begin to form, 5 to 7 minutes.
  2. Line a strainer with cheesecloth. Spoon curdled milk into the cheesecloth, place over a bowl, and refrigerate until fully drained, at least 2 hours. Transfer strained curds to a bowl to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 1
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A nice and easy way to make a light homemade cheese. The recipe states 5-7 minutes, but it took me almost 20 to get to the curdling stage. Also, low heat (setting 3 on an induction stove-top) ne...

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