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Ingredients
- 3 About 3 cups
- 1/2 1/2 1/2 gallon whole milk, see note
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 cup white vinegar
- 30 to 90 use ultra-pasteurized milk, which will have a long expiration date, perhaps 30 to 90 days from when you bought it.
Details
Servings 3
Adapted from stltoday.com
Preparation
Step 1
1. In a heavy-bottomed large pot, bring the milk and salt to a slow boil. Keep the heat at medium or medium-low, to avoid scorching the milk.
2. When small, foamy bubbles begin to form on the surface, but it is not yet at a rolling boil, turn off the heat. It should be about 190 degrees.
3. Add the vinegar and stir the milk; curds will immediately begin to form. Let sit for 15 minutes. At this time, you may add additional flavors, such as fresh herbs.
4. Place a colander over a large bowl or pot. Drape a dampened cheesecloth or dampened dish towel over the colander, and strain the mixture. Lift the cheesecloth and wrap it around the curds, twisting and squeezing to remove as much liquid as possible. The resulting curds will be dry and crumbly. If you want a creamier texture, mix a little of the reserved whey back into the curds.
5. To shape the cheese, keep it wrapped in cheesecloth and form it into a mound on a plate. Set another plate on top and press the curds into a flat disc that is 1 to 2 inches tall. Cover and refrigerate for 1 hour before removing cheesecloth. Farmer’s cheese will keep up to a week in the refrigerator. Use it as a spread, in recipes or as you would use cream cheese or cottage cheese.
Per (2 tablespoon) serving: 38 calories; 2g fat; 1g saturated fat; 6mg cholesterol; 2g protein; 3g carbohydrate; 3g sugar; no fiber; 44mg sodium; 69mg calcium
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