About the Recipe
Vinegar is the magic ingredient that can save your almost expired milk and turn it into a delicious farmer's cheese! This simple recipe is great for beginners and results in a mild and sweet-tasting cheese that's sure to please. It’s perfect as a ricotta substitute. No rennet needed, vinegar is the star of the show!
Ingredients
1/2 Gallon Milk (any kind can be used)
1/4-1/2 cup Vinegar (we suggest our Plum Crazy or Tongue Thai’d)
Preparation
Instructions
Line a colander with a double layer of cheesecloth or a single layer of butter muslin.
1. Pour 1/2 gallon milk into a large, heavy-bottomed pot, and bring it to a boil over medium heat. Stir it frequently to keep the milk from scorching. When it comes to a boil, immediately reduce the heat to low, and stir in 1/4 cup vinegar. We prefer to use our Plum Crazy or Tongue Thai’d vinegar.
2. The milk should immediately separate into curds and whey. If it does not separate, add a bit more vinegar 1/2 tablespoon at a time until you see the milk solids coagulate into curds swimming within the thin greenish blue whey.
3. Pour the curds and whey into the lined colander. Rinse them gently with cool water, and sprinkle the curds with 1 teaspoon sea salt. Tie up the cheesecloth, and press it a bit with your hands to remove excess whey. Let the cheesecloth hang for 1 to 2 hours, then open it up and leave in block form or chop it coarsely.
4. Store in the fridge and cheese will continue to firm up. Cheese lasts for up to a week.