Farmers cheese

Name: Farmers cheese
Total time: 1800 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 gallon whole milk not the ultrapasturized; 1 cup lemon juice or white vinegar; 1 pinch salt

Matthewsgirl @cook_2900523

Gentry, Arkansas

Wanted to try my hand a cheese making....not too bad if I say so myself.

Matthewsgirl @cook_2900523

Gentry, Arkansas

Wanted to try my hand a cheese making....not too bad if I say so myself.

Saved

Ingredients

30 mins

5 servings

1 gallonwhole milk not the ultrapasturized
1 cuplemon juice or white vinegar
1 pinchsalt

Saved

Steps

30 mins

1

Pour milk into a LARGE pot
2

Set temp to medium
3

Add salt
4

Stir slowly scraping the bottom of pan and sides to keep milk from scalding until milk temp reaches 190°F.
5

Remove from heat an slowly stirring add lemon juice.
6

Let sit for ten minutes.
7

Pour mixture into a strainer that has been lined with cheese cloth.
8

Let sit for half an hour then cover loosely with plastic wrap and allow to drain overnight in the fridge.
9

The next day, gather the corners of cheese cloth and squeeze the cheese to remove excess liquid.
10

Put cheese into a container and keep in fridge for up to a week...if it lasts that long.