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.
Mondays~
Tuesdays~
Frugally Sustainable (first Tues of every month)
Wednesdays
Penny Pinching Party at The Thrifty Home
Thursday
Grace at Home at Imparting Grace
Friday
Weekend Potluck at Country Cook
Saturday
This looks delicious, but my lazy side wants to overrule giving it a go! lol Just in case, I think I should pin it :)
ReplyDeleteThis looks delish! I wish I had some of it right now...:) Sounds fairly easy....I may just have to try it one of these days!
ReplyDeleteBlessings, Vicky
Life On Willie Mae Lane
Lil have you had issues with it tasting like the vinegar? When I've tried to make cheese like this ti always ends up tasking like the acid (typically lemon...). Maybe I need to try with vinegar...
ReplyDeleteHi Julie! I've never made it before so I"m not sure if there is an official real taste. I've heard you can make it with lemon juice too. I also watched a video that said if you use raw milk that is about a week old then there is no need to use the acid and that it will seperate on it's own.
DeleteOh I would love to make this and just "casually" tell my family it's homemade, lol! It would be so fun to make!
ReplyDeleteThanks so much for linking up to the "Making Your Home Sing Monday" linky party today! :)
I think, more than anything, it was FUN! ;)
DeleteYum! I've read about others doing this but have never tried it on my own. I need to! ;) I noticed in the comments on Rednesday that you mentioned being interested in taking it over. Please let me know if you do so I can join in!
ReplyDeleteI'm sharing my Fresh Strawberry Cream Torte today for my Homemaking Linkup. I hope you'll join us if you haven't already!
Blessings,
Mrs. Sarah Coller
I do not need it, but I love cheese. However, I would never attempt to make it.
ReplyDeleteA few years ago, I got a bee in my bonnet that I was gong to try to make cheese. Once I sat down to research the process, I realized it was FAR easier to go buy some Kraft at the Piggly Wiggly. You have made me proud you and ashamed of myself at the same time. This looks absolutely delicious, and I may just have to reconsider and try it myself someday soon.
ReplyDeleteI actually agree! I won't try any cheeses that take a long time and a special investment. But this one was very simple! I'd go heavy on the herbs to give it lots of flavor.
DeleteI will make this. I can hardly wait!
ReplyDeleteSmiles, Dottie
So glad Dottie! Thank you for stopping by~!!!
DeleteI'm definitely going to try this out. :-)
ReplyDeleteVery interesting! Visiting from MHC.
ReplyDeleteYou have more energy than I do! I applaud you for making this - and it looks awfully yummy!
ReplyDeleteThanks so much for joining in this week!
xo
Claudia
Awwww Thanks Claudia!!!
DeleteOh...I'm thinking I had cheese...in the bottom of my old raw milk container. Good grief. Raw milk sours but does not get spoiled in the fridge if you don't drink it. I had a nice big clump sitting in the midst of clearish liquid. Goodness...I need to do a bit more reading on this. Thanks for the nudge.
ReplyDeleteYou're very welcome! Have a great day!
DeleteLooks wonderful and thanks for inspiring us all with your yummy recipe.
ReplyDeleteHave a great weekend!
xxx Liz
Thank you Liz!
DeleteHow easy is that? I love farmer's cheese...Thanks
ReplyDeleteBalisha
This was my first time trying it Balisha! I always appreciate you stopping by!
DeleteNow I'm wondering why I thought making cheese would be too difficult!!!
ReplyDeleteYou've taken the myth out of it for me - thankyou!!!
I'm a cheese maker convert too - can't wait to start!
I'm thinking sun dried tomatoes and a little basil maybe?!
Visiting from Claudia's "A Favorite Thing".
Shane ♥
PS - I love to cook and trying something new too.
Hi Shane! So glad you stopped by and especially that you left a comment. This was my first time making this type of cheese~ or any cheese honestly. I think aged cheeses like cheddar are much more difficult to make and take a cheese press which is an investment that I don't want to make!
DeleteThank you for stopping by!
This looks like a fun idea to try! (I found you via Mockingbird Hill Cottage's Favorite Thing!)
ReplyDeleteOne of my fave blogs Linda! So glad you stopped by and left a comment!
DeleteOh my ~ you have a lot of patience! I would probably just go out and buy some.
ReplyDeleteBig Hugs,
Susan and Bentley
It was very easy! As easy as boiling and straining! Yay for simplicity!
Delete