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Farmers cheese

1 gallon whole milk not the ultrapasturized
1 cup lemon juice or white vinegar
1 pinch salt


Pour milk into a LARGE pot Set temp to medium Add salt Stir slowly scraping the bottom of pan and sides to keep milk from scalding until milk temp reaches 190F. Remove from heat an slowly stirring add lemon juice. Let sit for ten minutes. Pour mixture into a strainer that has been lined with cheese cloth. Let sit for half an hour then cover loosely with plastic wrap and allow to drain overnight in the fridge. The next day, gather the corners of cheese cloth and squeeze the cheese to remove excess liquid. Put cheese into a container and keep in fridge for up to a week...if it lasts that long.

Source: cookpad.com