When my children were young, I used to watch all of the PBS cooking shows during their afternoon nap. I’d fold clothes, wash dishes, clean-up the toy rooms, or catch up on laundry while some of my favorite TV cooking personalities demonstrated current techniques along with new and unique recipes. When I saw a recipe that I wanted to try, I quickly jot down the main ingredients and search the library for similar recipes to combine and develop. One such recipe, Homemade Farmer Cheese…
I recently ran across this hand-written recipe in my recipe binder and decided to revisit the idea of making my own cheese. I had pots of beautiful fresh herbs that needed to be trimmed and used before the cold weather made its way to the Midwest. The result was a creamy, flavorful, spreadable mixture that beats the flavor of any store bought variety.
A word of caution… Don’t use ultra-pasteurized milk as it will not curdle as needed for this easy recipe. Also, use a thermometer to measure the temperature of the milk.
Homemade Farmer Cheese
1 gallon whole milk (not ultra-pasteurized)
½ teaspoon salt
¼ cup lemon juice or vinegar
Pour the milk into a large pot, and stir in the salt. Cook over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
When the milk begins to simmer and then reaches 190 degrees, turn off the heat. Stir lemon juice or vinegar into the milk. The acid will make the milk curdle. Let sit for 10 minutes.
Line a sieve or colander with a few layers of cheesecloth, and pour the milk through the cloth to catch the curds. The solid within the cheese cloth is the cheese (curd) and the liquid released from the mixture is the whey. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Tie up the cloth to form a cheese ball or disk, refrigerate in cheesecloth for several hours. Remove from cloth and wrap in plastic, or place in an airtight container. Store in the refrigerator.
Before serving, drizzle with good quality olive oil, sprinkle with course salt and fresh chopped herbs of your choice. I usually use basil, rosemary, and oregano. You can also use crushed red pepper flakes or chopped green onions. Serve on toasted Italian bread or hearty crackers.
For a sweeter flavor, drizzle with honey and serve with bagels, jam, and fruit.