Posted in Tips and Tricks

Minnesota Delights: Farmers Cheese

Farmer’s Cheese

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1 gallon milk – raw or pasteurized, skim or whole. (Whole will make a much tastier cheese)
1/2 cup apple cider vinegar
1 T each salt
Ground herbs of your choice

Prep Day: No thermometer required. Heat your milk to a rolling boil. Turn off the heat and add vinegar. The milk should begin separating right away. You want to fully separate the whey from the curds (Note: The whey should be yellowish clear, not milky looking). Once separated, pour the whey and curds into your colander lined with cheesecloth over another large pot. (Note: You could do this over the sink, but why waste all that useful whey). Stir in salt and herbs to the curds, then tie up the cheesecloth with a twisting motion to press out whey. Place your something heavy over the bundle and allow to drain. Don’t over drain or this cheese will be too dry.

Serve Day: This cheese makes a lovely appetizer and fries well too. Put it on crackers or crusty bread or pita bread.

Author:

I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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