Farmers Cheese

Instruction​

• Boil 1 gallon of whole milk on low-medium, stirring constantly

• Remove the milk from the heat

• Add 1/2 cup of acid

  • This can be lemon juice or white vinegar

• Give this a gentle stir to incorporate

• Let this sit 5-10 minutes to curdle

• Line a sieve with cheese cloth and clip the clock to the edges with binder clips

• Put the sieve over a bowl of comparable size

• Strain the curds through the sieve to separate the whey

• Add 1 tablespoon of salt and any herbs you'd like

  • Skip the herbs if you intend to top this with honey​

• Mush these into the curds

• Tie the cheese cloth to a wooden spoon and set this into a pitcher so that the spoon holds up the suspended cheese curds

• Let this sit in the refrigerator for at least one hour

• Leave the cheese cloth on, but remove it from the pitcher

• Place the cheese under weights or heavy books for 1 hour to mold it

• Serve and top with any of the following

  • quality olive oil

  • chopped fresh herbs of your choosing

  • honey