Ingredients
- Making homemade farmer’s cheese does require slight heating. Thankfully, this does NOT destroy the nutritional value of raw milk as long as it’s not heated above 100°F for a prolonged period of time. Below are the tools you’ll need to make your homemade r
- Large pot
- Wooden spoon, to stir
- Thermometer
- Cheesecloth
- Ingredients:
- 1/2 gallon Whole Raw Milk
- 1/4 cup organic white vinegar
- salt, to taste
- olive oil, to taste
- fresh herbs, to taste
- INSTRUCTIONS:
- Gather your ingredients.
- In a large pot, bring the milk to a low simmer, stirring occasionally. Keep the heat at medium-low so you do not overheat the milk. Use a thermometer to ensure that you are not heating it above 100°F. This retains the nutritional dense components of raw m
- As soon as your milk starts to simmer, pour in organic white vinegar and stir well. Almost instantly, you’ll see the milk start to curdle. If it doesn’t, add a little bit more vinegar, one teaspoon at a time, until the milk separates into whey and curds.
- Remove from the heat and let rest for 10 minutes.
- When fully separated, strain the curds through a cheesecloth and ring out the whey.
- Let it hang for an hour or two.
- Drizzle with olive oil, salt, and your favorite herbs to taste.
- Now you have farmer’s cheese. Enjoy!