Directions: |
Directions:In a large, heavy-bottomed pot, bring the milk to a slow boil, stirring occasionally. Keep the heat at medium or medium-low; otherwise, you risk scorching the milk on the bottom of the pot.
When small, foamy bubbles begin to form in the milk, but it is not yet at a rolling boil, turn off the heat. If using a thermometer, the temperature should be about 190 F.
Slowly add the vinegar and stir the milk. Curds will immediately begin to form. Let the milk sit for 15 minutes without stirring.
After 15 minutes, add the dill or chives, if using.
Place a colander over a large bowl or pot. Drape either a dampened cheesecloth or thin dampened clean dish towel over the colander. Pour the curds into the cheesecloth. The whey, all the liquid in the mixture, will drain and be collected in the bowl below, while the solid curds will be caught in the cheesecloth.
Lift the cheesecloth and wrap it around the curds, twisting and squeezing to remove as much moisture as possible.
After squeezing out the moisture, the curds for farmer cheese will be dry and crumbly. If you want a creamier texture, mix a little of the reserved whey back into the curds. Add the salt and stir it together.
To shape the cheese, keep it wrapped in cheesecloth and form it into a mound on a plate. Set another plate on top and press the curds into a flat disc that is 1 to 2 inches tall. Cover and refrigerate for 1 hour or so before removing the cheesecloth. |
This recipe for Farmer Cheese is from