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Home Made Farmer's Cheese
September 13, 2008

(Sept. '08)Since lemons vary so much in acidity and yield of juice, I have had much better and more consistent results using white vinegar. I started with a quarter cup, as I did not want a vinegary taste, but it was not sufficient to fully curdle the milk, and I had to repeat the process. A scant half a cup worked perfectly, and no vinegar taste that I could discern. Although the whey looks kind of gross, it's a great ingredient, especially for stews and soups, to which it adds body and richness. I, however, usually mix it with my dog's food. He LOVES it OK fast forward 2 years...(Oct, 2010) I've probably made this 40 or 50 times - whenever milk is on sale- and it always works. Sometimes the curd is finer than other times. Sometimes it takes longer to set up. but it's always good. I only use whole milk and I only use white vinegar. It gives a more consistent result and I think a better, cleaner taste. I pour about a cup of milk out of the gallon jug (to make room), set the jug in a pot of water big enough to hold it, and put it on very low heat. When the water simmers, I turn off the gas, add a half cup of vinegar, give it a quick stir with something long, and just leave it for a couple hours until everything is cool (be careful. At first, the jug is very hot and pliable) - then just pour it out of the jug into the prepared sieve. I like that there is nothing much to clean up. I salt to taste afterwards depending on what I'll use it for.

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