I’ve always wanted to learn how to make farmer’s cheese. I turned to the book Wild Fermentation by Sandor Ellix Katz for guidance and a recipe. After a few tries, I realized the process of making such a lovely dairy delight is quite easy and something will be made over and over. Yum!
- ½ gallon whole milk (NOT ultra-pasteurized)
- ¼ cup white distilled vinegar
- Moisten the cheesecloth with warm water. Line the strainer with cheesecloth and place over a large bowl. Heat the milk to a slow boil, just over 180 degrees. Be sure to stir constantly to prevent the milk from burning. Remove from the heat. While continuing to stir, slowly add the vinegar. The milk will begin to curdle. Allow milk to continue to curdle for about 2 minutes.
- Pour the curdled contents into the cheesecloth. Gather the corner of the cloth and twist slightly to allow the excess moisture to drain from the cheese. Continue to squeeze until reaching the desired texture. I like my slightly dry to create a crumbled cheese. The cheese can be stored in an airtight container for up to three days. Makes roughly 2 cups of cheese. The recipe can be easily doubled.
Adapted from Wild Fermentation book