After a filling dinner of one pot chicken tenderloins and potatoes with garlic, seasonings and cooked in butter I noticed that once again the gallon of whole milk we had in the fridge might not be drank before the expiration date sneaked up on us in the form of sour milk so I decided to make cheese. But the easiest of cheeses- farmers cheese. No rennet, no fancy equipment. Just three simple ingredient- whole milk, lemon (or vinegar)and salt.
Simmer the milk in a stainless steel saucepan over medium low flame stirring constantly so it does not scald. Once it foams and reaches a slow boil add the juice of one lemon or a 1/4 cup of white vinegar per gallon of milk. I prefer the taste of lemons. Stir and turn off the heat and let your pot cool down for 15 minutes. You will see curds form and separate from the whey.
After 15-20 minutes pour it over a colander lined with a cheesecloth. I like to add my salt at this point and any herbs I am in the mood for. Using the cheesecloth, squeeze out any remaining whey and discard it or keep it, whey makes a wonderful substitute for water in bread recipes. You can let your "ball" of cheese dry or use it soft as is. We like ours on crackers with a drizzle of raw honey. So good! This cheese works great in pastas, on bagels or wherever a ricotta like cheese is called for. Its so cheap and versatile! Have you ever made farmers cheese?
May your home be filled with warmth, your pantry full and may you always have good health!
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