Easy, easy to make your own Farmer’s Cheese~!
1 gallon whole milk (We use Raw Milk for nutritional and digestive purposes)
1/4 cup of Organic Cider Vinegar (you can use white vinegar for a milder taste although this cheese is pretty mild with the ACV, too!)
Heat your milk up slowly in a stainless steel pan to 190 deg. Farenheit. Stir it constantly so it does not scorch or burn.
Add your vinegar and stir thoroughly.
Remove from heat and allow the mixture to sit for a minimum of 15 mins. I usually allow for 1/2 hr or so.
Mix in any seasonings you might want to use (Garlic, Chives, Parsley Flakes, etc.)
Pour mixture into a colander lined with cheesecloth or light tea towel. (You can also use a non-disposable coffee filter, as well) Your colander should be sitting in a deep bowl or pan to collect the whey that will drain from your cheese.
Bring up the four corners of your cheesecloth and tie with an elastic or other tie so you can hang the wrapped “cheese ball’ over a pan to further drain.
Alternately, if using your coffee filter, simply cover and allow to drain.
Allow to drain for about 1/2 – 1 hour then shape and put your cheese into a covered container for storage in refrigerator.
And that’s it!