THE RECIPE

Homemade Farmer's Cheese

yields: about 2 lbs cheese, 3 quarts of whey

time involved: about 1 hour

1 gallon whole, pasteurized milk

½ cup distilled white vinegar

2 teaspoons salt (use sea salt, kosher salt...be creative)

Equipment:

large pot

collander

large bowl (to catch the whey)

fine cheesecloth, or butter muslin/cheesecloth

In a large pot, simply bring the milk to a slow boil, making sure to stir frequently to prevent burning or sticking. When your milk has reached a temperature of at least 200 degrees or a boil, slowly add ½ cup of vinegar in small increments at a time. The separation will begin soon after all the vinegar is added.  Keep stirring until whey is obviously precipitated from curd.

Remove from heat and allow the contents to sit unagitated for 15 minutes. Meanwhile,  line colander with about a yard of rinsed, fine-weave cheesecloth.  Set the colander in a large bowl to catch the whey.  Strain the curds and whey through the colander.  At this point you can add salt to the curds. The addition of salt also creates a firmer cheese by drawing more moisture from the curd, so if you'd like to keep it softer and more moist, use salt sparingly.  Collect and lift the sides of the cheesecloth out of the colander and continue to strain, if a more solid cheese is desired.  Your homemade cheese will last up to a week refrigerated.

I've never made my cheese with raw milk, it's very controversial now and one day I would love to try. The cheese is loaded with benefits, but there is a slim "risk factor" involved due it's not being pasteurized.  I eat it any chance I get, but until I'm more expert at making it, I'm sticking with pasteurized milk.  Try a few different things with your finished product.  Here are some of my successes...

For more cheese recipes go HERE!