Farmers Cheese

Heat up 1 gallon of milk (until small bubbles start to form), add 3/4-1 cup vinegar. Stir until the curds and whey separate. Scoop the curds out and put it in a cloth lined sieve and push out as much whey as possible. After you have pushed the whey out, sprinkle about 1 tablespoon of salt and any herbs and spices (or leave it plain and only add the salt). Finger mix everything in and then close the cloth up creating a ball. Continue to squeeze and massage it to get as much whey out as possible. Once the whey has been removed, start to knead it for a few minutes while it is still in the cloth. Remove the cheese from the cloth (you may need to scrape some with a butter knife) and pack tightly into a container with a lid. Refrigerate overnight and enjoy. This cuts nicely and it does melt a little bit.

 Make sure that you clean the pan and utensils you use because the cheese residue dries solid and it takes a bit of time to clean if you don’t soak it or clean right away. Rinse the cloth used immediately, or it will be easier to just throw it away.