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4 Serves
142 Mins
Slowly heat the whole milk in a large pot until it reaches a gentle simmer, then remove from heat and stir in the lemon juice to begin the curdling process.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
279 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
206 mg / 1,250 mgPotassium
340 mg / 4,700 mgSodium
539 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
0 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Allow the mixture to sit undisturbed for at least 90 minutes to ensure complete separation of the curds and whey.
Line a colander with cheesecloth and carefully pour the mixture into it, allowing the whey to drain away for 20 minutes.
Transfer the fresh cheese to a serving dish, drizzle with extra virgin olive oil, and season with salt and pepper to taste.
20
g31
g22
g
Mexican