Farmers Cheese

Farmers Cheese

Recipe

1 gallon milk

½ cup lemon juice, lime juice or vinegar

Optional items: salt, herbs

1.      Heat milk to approximately 180 degrees over medium heat, stirring occasionally.  You should see tiny bubbles starting to form.  Do not boil. (If you don’t have a thermometer, just look for the bubbles)

2.      Once you have reached 180 degrees, or lots of tiny bubbles popping, slowly add in the juice or vinegar and stir for 30-60 seconds (below I tell you why I use lemon or lime juice instead of vinegar). Wait a minute or two and give it another light stir and you should see the cheese curdling and the water will be a yellow/green color.  If you don’t see the curds and whey separating, add a little more juice or vinegar.  

3.      Allow the curds to sit undisturbed for approximately 15 minutes.

4.      Line a colander with cheese cloth or a flour sack cloth.  If you are saving the whey for later use (see whey recipe links below), be sure to use a bowl under the colander.  Ladle the curds into the cloth.  Once the majority is ladled in, you can pour in the remaining mixture.

5.      Pull up the sides of the cloth and allow the cheese to hang for approximately 30 minutes.  If you like the cheese dryer, use a press or squeeze out as much whey as you can.  If you like it a little moister, strain for less time.

6.      Remove the cheese from the cloth, add seasonings and salt to taste and refrigerate for up to a week.

Some of my favorite herbs mixtures are mint/basil, chive 

Note:  I like to use lemon or lime juice because I use the whey to make a probiotic lime/lemonade