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Home Made Farmer's Cheese

Reviewed: Jul. 1, 2009
My first attempt came out alright, if a little bland, although I used less lemon juice I believe (having quartered the recipe.) I added some minced garlic and some black pepper to the mix when I added the lemon juice. I folded in a little salt to the finished product, and it was pretty darn good. It ended up with a soft texture, like feta but more moist. I came up with a nice idea on my second attempt. Just as I added turned the heat off, I ladled a bit into another pot with some cooked and slightly buttered angel hair pasta, adding some lemon juice to this as well as the rest of the liquid. After adding some various seasonings and letting it sit for a few minutes, it had become a pretty great cream sauce. My batch of farmer's cheese itself turned out quite crumbly, so I topped the pasta off with some. If you don't want to go to the trouble of letting the milk clot with the pasta, I've also found that the whey can add a nice rich and creamy texture to any cream-type pasta sauce you like to make.
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