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Home Made Farmer's Cheese

Reviewed: Sep. 2, 2013
I tried this recipe twice, with some success. I used a 1/2 gallon of whole, organic, pasteurized (not ultra-pasteurized) milk and 1/4 cup of white distilled vinegar. I used a candy thermometer to tell when the milk got to 190 F, and added the vinegar. The milk curdled almost immediately. After setting up, I used a jelly-strainer bag to squeeze the last of the whey out of the cheese. The first batch made a nice, semi-firm cheese, but with only about a 1/4 tsp of salt in the mix, it wasn't overly flavorful. Not bad, but not exciting. It does have a nice mouth-feel, so it's satisfying that way. I just made a second batch with the other half-gallon of milk I had left. This time, after draining most of the whey, I transferred the curds to a bowl and added some jalapenos, onions, red pepper flakes, and more salt (about 3/4 tsp). It turned out much more satisfying. So the moral of this story is that this is a good recipe, just experiment for yourself to find a flavor that you like. Good luck!
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