Makes 1 pint of fresh Farmer’s cheese

Cook Time : 40-60 minutes

Ingredients:

• 1/2 gallon whole milk (use a good organic milk)
• 2 cups buttermilk, room temperature (run-off from house butter)
• 1 tablespoon white vinegar
• 1 1/2 teaspoon fine sea salt
• Cheesecloth, rinsed and wrung out

Instructions:

1. In a heavy-bottomed non-reactive pot, over medium-low heat, slowly heat the milk up, stirring often with a wooden spoon, until it is just about to simmer (180 degrees F).
2. Stir in the buttermilk and vinegar, and turn off the heat.
3. Very slowly stir until you see the milk separating into curds (the solids) and whey (the liquid).
4. Leave undisturbed for 20 minutes.
5. Line a large strainer with 2 layers of cheesecloth, and place over a colander and bowl to catch the whey.
6. After 10 minutes, ladle the curds into the cheesecloth, and allow the whey to drain for about 10 minutes.
7. Gather up the edges of the cheesecloth, and tie a string around the top to form bundle.
8. Tie the string to a wooden spoon or dowel, and hang the cheese curds over the bowl and continue draining for about 30 minutes.
9. Open cheesecloth and separate curds out.
10. Season with sea salt and taste. Adjust seasoning and store in a sealed container in the cooler for up to a week.

Enjoy!