Originally aired January 7, 2013
- 1 gallon whole milk (You can use any variety of milk. Goats milk will provide extra tang.)
- 1 pinch salt
- Juice of 1 large lemon
Pour the milk into a large pot and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk; the milk will curdle. You may need to wait 5-10 minutes.
Line a sieve or colander with a cheesecloth and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmers Cheese. The liquid is the whey.
Gather the cloth around the cheese, and squeeze out as much of the whey as you can. We tie the ends of the cheesecloth around the kitchen sink faucet to let the cheese drain. You can also suspend over a bowl.
Once drainage has stopped, wrap the cheese in plastic or place in an airtight container. Store in the refrigerator.
Try mixing in various herbs, honeys or jams to make a delicious spread.