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Pot Cheese or Farmer Cheese

Submitted by: mintamichelle on November 3, 2010
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5
Pot Cheese or Farmer Cheese

Making soft cheese with ingredients from your kitchen.

Difficulty: Easy

Servings: 8

Prep Time: 5 Minutes   Cook Time: Approximately 20 minutes  


1 Gallon Whole Milk
Juice of 1 Lemon OR 1/4 cup of vinegar (I have used both, whatever I had on hand)


Pour whole milk into a pot until it starts to bubble. Remove from heat, add lemon or vinegar, let stand 5 – 10 minutes until curds form.

Line a bowl with cheese cloth and pour contents into bowl. Gather the corners of the cheese cloth and remove from bowl. The whey should be yellow. I hang the cheese for a few minutes above my sink with a rolling pin and then press out any liquid. Season with salt (or anything) to taste and store in fridge up to a week. Melts easily.

Categories: Dairy, Hard Cheeses, Homemade Cheese

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