I recall Grandma used to make Farmer’s cheese. She didn’t call it that—she just did it.
She’d bring fresh whole milk to a boil (just until tiny bubbles formed at the edges of the pan). She was careful to stir it so it didn’t burn. Then she turned off the heat and added a little white vinegar and a dash of salt. After stirring the vinegar and salt in, the milk curdled after about five minutes.
She then lined a large sieve with a tea towel and poured the curdled milk in. After the fluid drained, she’d gather the tea towel at the top of the curds and tie it with a string. Then she hung the bag over the sink to continue cooling as it dripped. When it was dry, she’d roll the mass into a bowl. cover it, and put it in the refrigerator.
I understand some fancy folks put different herbs in the cheese before chilling it in the refrigerator. Grandma just served it on bread or crackers and made that her lunch.
Here’s a recipe I found online if you’d like to try it. This one contains lemon juice. I don’t think Grandma used lemon because Grandpa ate all the lemons every time she bought any.
2 quarts whole milk
1/4 cup lemon juice
2 teaspoons white vinegar
1 teaspoon salt
This cheese will be good for about a week. Let me know if you put herbs in yours.
I hear someone asking, “What do you do with the whey?” (That’s the left-over fluid.) I tried it in my fruit smoothie for breakfast. It was pretty good. Guess I’ll include my recipe for my fruit smoothie here too.
1 cup blueberries
1 cup ice
1/3 cup heavy whipping cream
1 cup water or whey from the farmer’s cheese process
1 scoop protein powder (I use Aria-Women’s Wellness Protein Powder from Trader Joe’s).
1 tablespoon cinnamon
Throw all these ingredients in a blender till it’s creamy smooth. Yum!
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