Recipe by Chef John
"Usually making something like fresh cheese at home is done because it's higher quality, and much cheaper. This recipe for fromage blanc, or farmer's cheese, flies in the face of that conventional culinary wisdom. So why bother? Because, for any self-respecting foodie, making a batch of homemade cheese is definitely on the culinary 'bucket list.' Before you cash in your apron for good, you should experience the magic of watching a pot of milk turned into cheese. And if all this sounds kind of cheesy, so be it."
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lemon juice, or as needed
Very easy recipe I added some dillweed along with the salt
Delicious! I packed mine firmly into a ramekin, so I came out w/ a pretty firm cheese that had a slight tang to it that we loved. I served it drizzled w/ evoo and cracked black pepper, as suggested by chef John and spread it over lightly toasted baguette. This did not remind me of ricotta, but sort of a mild feta, which really appealed to my ricotta hating, feta loving hubby. So simple and VERY tasty...a definite keeper~YUM! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Homemade Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 51
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