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sandy0225 · 12-01-2009, 10:16 AM

1 gallon whole milk (from the store is fine)
1/3 cup white vinegar
salt to taste, usually about 1/2 teaspoon
thermometer capable of registering 200 degrees
cheesecloth or clean new pantyhose
a large strainer

Put the milk in a non-reactive pan (stainless steel or enamelware that's not chipped) and bring to 195-200 degrees over medium heat. Stir constantly so that milk doesn't scorch. When it reaches temperature, remove from heat. Stir in the vinegar, stir so it's mixed completely, then set aside for 10 minutes to curdle.
After 10 minutes, pour milk and curds into a large strainer lined with a couple layers of cheesecloth, or if you don't have cheesecloth a NEW knee high pantyhose will work. Catch the whey in a pan in the sink. Let it drain for one hour, then form your soft cheese into a ball, salt it to taste, and store in refrigerator.

If your whey is still not clear and yellow, then you can recurdle it. Put it back into the pan, bring it back up to temperature, stirring often. Add another 1/8 cup of vinegar, and recurdle as before. I actually made another cup of cheese redoing my whey last time. It will not taste like vinegar.

This is good used in lasagna, or you can mix herbs with it and use it as a spread.

12-01-2009, 10:16 AM	#1 (permalink)
sandy0225 Northern Tropics sandy0225's Photo Gallery Location: Muncie, Indiana zone 5 Find me on the map! Zone: zone 5 Name: Sandy Join Date: Nov 2005 Posts: 1,718 BananaBucks : 390,079 Feedback: 31 / 97% Said "Thanks" 38 Times Was Thanked 1,801 Times in 682 Posts Said "Welcome to Bananas" 9 Times	Home made farmers cheese 1 gallon whole milk (from the store is fine) 1/3 cup white vinegar salt to taste, usually about 1/2 teaspoon thermometer capable of registering 200 degrees cheesecloth or clean new pantyhose a large strainer Put the milk in a non-reactive pan (stainless steel or enamelware that's not chipped) and bring to 195-200 degrees over medium heat. Stir constantly so that milk doesn't scorch. When it reaches temperature, remove from heat. Stir in the vinegar, stir so it's mixed completely, then set aside for 10 minutes to curdle. After 10 minutes, pour milk and curds into a large strainer lined with a couple layers of cheesecloth, or if you don't have cheesecloth a NEW knee high pantyhose will work. Catch the whey in a pan in the sink. Let it drain for one hour, then form your soft cheese into a ball, salt it to taste, and store in refrigerator. If your whey is still not clear and yellow, then you can recurdle it. Put it back into the pan, bring it back up to temperature, stirring often. Add another 1/8 cup of vinegar, and recurdle as before. I actually made another cup of cheese redoing my whey last time. It will not taste like vinegar. This is good used in lasagna, or you can mix herbs with it and use it as a spread. __________________ Sandy Burrell Northern Tropics Greenhouse 1501 East Fuson Road Muncie, IN 47302 www.northerntropics.com specializing in bananas, heirloom tomatoes and water gardening plants~ check out our new online store at our website!