How To Make Farmer�s Cheese

Keep it in the refrigerator in an airtight container. Wrap it in plastic wrap placed in a ziplock in the freezer.

Servings 3

Cook Time 10

Pressing and Refrigeration 1 20

Add the milk into a cooking pot and heat it on low to medium heat. Keep stirring the pot.
Bring it to a slow boil. Stop boiling when the milk starts bubbling a bit or until the temperature reaches 80?.
Gradually add the vinegar into the milk while stirring gently.
Curds will start forming. Cover the pot and leave it for 15 to 20 minutes.
Sieve the curds using a cheesecloth and squeeze out the excess liquid whey.
Add salt, parsley and thyme into the curds and gently mix it.
Wrap it in the cheesecloth. Squeeze it again to remove any excess liquid as you form it into a ball shape.
Tie the wrapped cheese on a stick or spoon and hang it on a bowl to hold it�s shape. Refrigerate it for an hour.
Enjoy it with crackers or add it into your salad!

You can downscale or upscale this recipe.
If the curds are too crumbly or too dry, add a dash of the liquid whey or lemon juice.
Cheesecloth is ideal to strain the liquid whey , but you can also use muslin cloth or soup cloth.�
Don�t use coriander or sieve to strain the liquid whey as the curd will be strained too.
I recommend you to use a thermometer. But if you don�t have one, make sure to stop the moment you see the boiling bubbles.
You can let the whey drain out of the curds on its own by letting it drip out of the cheesecloth.
Make sure you use pasteurized milk, not UHT milk. (It will be hard for the curds to form if you use UHT milk. UHT milk was processed under which denatures the protein in the milk to the point that they can�t hold the shape of the curds.