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Home Made Farmer's Cheese

Reviewed: Mar. 30, 2010
Followed the directions used 1/2 gal of milk and an 1/8 cup lemon juice. The result was very little curd after 10 minutes. Ran liquid thru cheesecloth then took the remaining liquid and reheated then tried the white vinegar. Within seconds my liquid separated into curd and whey. My recommendation is not to waste time on the lemon juice but go straight for the vinegar. 1/2 gal of milk produced 1 cup of cheese. Next time I do this I might try different vinegars and see how this affects the flavor
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