Okay, so remember the cottage cheese?
Farmer's cheese is essentially the same recipe, with a few modifications. Instead of vinegar, for example, you'll use lemon juice and the temperature is a bit higher.
Ingredients
Gallon milk (skim, 2%, half-n-half, goat, cow, sheep)
1 large lemon juiced (or 1/4 cup lemon juice)
Pinch of salt
Directions
Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
When the milk begins to boil, turn off the heat. Gather the kids around, because this next part is awesome! Stir lemon juice into the milk, and the milk will curdle.
It'll take about 5 to 10 minutes to curdle all the way up.
Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. This part is the cheese. The liquid is the whey, you can reserve this for your smoothies.
Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.
This cheese really appreciates almost any herb mixed in. We added fresh oregano flowers and some diced chives and ate it on crunchy bread.
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| Almost boiling milk. |
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| Curdling milk. So cool! |
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| Curdled milk ... it's curds, get it? |
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| The cheese ball after rinsing. Ready for herbs! |
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