Farmer'S Cheese

1. 1

   No thermometer required! Heat your milk to a rolling boil. Turn off the heat and add vinegar. The milk should begin separating right away. You want t0 fully separate the whey from the curds (whey should be yellowish clear, not milky looking). Once separated, 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 whey. Place your 'something heavy' over the bundle and allow to drain. Don't over drain or this cheese will be TOO dry. I almost always over press - do some experimenting.

* Per serving · 4 servings · Values may vary.

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