Simple Solstice Farms

This is a really quick and simple cheese that we teach the recipe and method for our class at Accent Cellars!

Ingredients

1 gallon whole milk

1/2 cup white vinegar

Instructions

Heat 1 gallon milk over medium-low until you reach 140°F but do not bring to a boil. (it takes 30-40 minutes). 

Stir occasionally to prevent the milk from scorching at the bottom of the pot.

Slowly add 1/2 cup distilled white vinegar, give it a gentle stir and wait for 30-60 seconds. Then stir again. The cheese will curdle (become crumbly) and the water should be lime color. 

If it doesn’t, add a bit more vinegar until you do see that color of water. 

Remove from heat to cool to room temperature. 

DO NOT STIR MORE!

Line a sieve or a colander with a flour sack towel, or cheese cloth.

Slowly pour the cheese into the cloth to catch the curds. Gather the cloth around cheese and let it drip.

If you are in a hurry squeeze it as much as you can to get all the whey out.

When you start seeing white liquid coming out instead of lime color, you can stop there. 

If saving whey drain the cheese into a bowl.

You can now season it as you like! Herbs and salt, are my go to.

Refrigerate farmer’s cheese once cooled and keep it in refrigerator for up to a week.

Notes:

Use distilled white vinegar for best results.

Use stainless steel pot to less likely end up with scorching at the bottom of the pot.

Freezing farmer’s cheese:

Cool, wrap in plastic food wrap and place into freezer bag. Keep up to 3 months. The frozen cheese texture differs a bit from freshly made cheese and becomes a bit fall-apart.

Take the cheese out to thaw overnight in the fridge to use in the morning.