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Home Made Farmer's Cheese

Reviewed: Apr. 6, 2009
I took the advice of the other reviewers and used 1/2 cup of white vinegar to 1 gallon of whole milk and it worked beautifully. I didn't need to reheat for more curds and it yielded about a pound of cheese. It smelled and tasted delicious! No vinegar taste whatsoever. Highly recommended if you enjoy making pierogies with this sort of cheese since it's hard to come by in the stores and this recipe makes it so much cheaper than buying it yourself anyway! Enjoy!!
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