Little Miss Muffet sat on her tuffet eating her curds and whey~!
That recitation has been going through my mind all week since I made my first batch of farmers cheese! I never really knew exactly what curds or whey was but I do now~ and it was OH SO easy!
I've been watching videos on youtube gleaning tecnique and recipes. Some add cream and some don't but I'm sure it would be much more delicious with a higher fat content.
Pour 1/2 a gallon of milk into a heavy bottomed pan and bring milk temperature to 180 degrees. Do not boil the milk. You just want it almost boiling. Technically you don't need a thermometer~ when the milk starts to have tiny bubbles coming from the center of the pot you are at the right temperature.
Add 1/4 cup vinegar to the near boiling milk and watch the magic happen. Stir the pot and you'll see the milk seperate into curd and whey.
Drain cheese in some cheese cloth or a cloth napkin until desired consistency. You can always add more whey if you have removed too much.
Add about 1 Tbsp of salt and herbs of your choice and mix it in well.
If you like your cheese dry you can hang it from your faucet.
If you like it more moist you can forgo hanging.
Makes a great filling for pierogis or you can use in place of ricotta cheese in lasagna. Drizzle with olive oil and serve on crackers.
Frugally Sustainable (first Tues of every month)
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