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Ingredient
Homemade Farmers Cheese w/Dill and Thyme
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Cooking instructions
* Step 1
Add to pot on medium heat the quart of milk. Stir while heating to 190°F then add vinegar and desired seasonings. Stir. Turn off heat and cover for 15minutes.
* Step 2
* Step 3
Line a sift or strainer with a coffee filter and place the lined strainer atop a large pot or bowl. Pour cheese curd/whey mixture through the filter-lined strainer and allow to drain for as long as necessary. I let mine drain 20min then pour mixture into a cheesecloth or lint-free towel.
* Step 4
Once poured into towel, twist towel as to reserve curd, then squeeze or press to allow liquid whey to release and drain even more.
* Step 5
Once most all liquid has drained out, add the twisted towel to a plate, then cover with another plate, the twist hanging out the side. With top plate, press down firm to form the shape of your cheese block. Refrigerate for at least 1hour. May enjoy now or when done chilling, remove from cheesecloth or towel and tranfer to store in plastic wrap or sealed container in refrigerator for 1-2wks.
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