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Farmer’s Cheese

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Some edible gifts for my friends, a wonderful Farmer’s Cheese

For a spicy version, I added 1 clove of garlic, jalapenos, gherkins, roasted red pepper, and black pepper

1-gallon milk – raw or pasteurized, skim or whole.
*Whole will make a much tastier cheese.
½ cup apple cider vinegar (can also use white or white wine vinegar)
1 T each salt and ground herbs of your choice
2 Large Pots
Cheesecloth or old bandanna
Something heavy

No thermometer required!
Heat your milk to a rolling boil.
Turn off the heat and add vinegar.
The milk should begin separating/curdling right away.
You want to fully separate the whey from the curds (whey should be yellowish clear, not milky looking).
Once separating, pour the whey and curds into your colander lined with cheesecloth over another large pot (you could do this over the sink, but why waste all that useful whey??).
Stir in salt and herbs to the curds, then tie up the cheesecloth with a twisting motion to press out the whey.
Place your ‘something heavy’ over the bundle and allow to drain.
Don’t over a drain or the cheese will be TOO dry.

Recipe credit: pocketpause

Prepared, tried, and tested Preshana Singh


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