Farmers cheese is the EASTEST cheese to make. No need for fancy ingredients or complicated recipes....
How to make Farmers cheese...
1/2 gallon whole milk (pasteurized is fine, but NOT ultra-pasteurized)
1/4 cup white vinegar
1 teaspoon salt
The How To...
Pour the milk and salt into pot and heat SLoWLY on Med-low to approx 185-190 degrees. Stir frequently to avoid burning the milk. Once desired temperature is reach add vinegar and stir. This would also be the time to add any desired herbs or spices. Turn off heat and let rest for 15 minutes.
In the meantime drape your cheese cloth over the strainer. If you wish to save the whey, place strainer over bowl. Whey is very beneficial and can be used as a water substitute in many recipes.
Once 15 minutes have passed the curds and whey will have separated.
Carefully strain the curds and whey through the cheese cloth.
You'll have some beautiful curds filling your cheese cloth.
Now grab up the corners of the cheese clothe and twist, squeezing out the whey. Now you can take a few minutes to squeeze out the remaining whey Or you can tie your cheese cloth ball to a wooden spoon and rest it across the top of the strainer.
You now have beautiful yummy cheese! Unwrap your cheese...
Now you can enjoy your cheese warm or place it in a container and chill in the fridge.
Farmers cheese is a soft cheese that reminds me o something between a cream cheese and a stiff crumbly cheese. It really depends on how much whey you squeeze out. The drier your curds , the drier your cheese. After chilling I was able to slice it nicely for crackers and sandwiches. It's nothing like store bought cheese! Play with herbs, salt, and spices to make your perfect cheese!!
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