MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Farmer Cheese
 Categories: Five, Dairy, Herbs
      Yield: 4 Pounds

     1/2 ga Wole milk
     1/4 c  White vinegar
       3 tb Fresh dill; fine chopped
       1 ts Kosher salt

  In a large, heavy-bottomed pot, bring 1/2 gallon pasteurized whole
  milk to a slow boil, stirring occasionally. Keep the heat at medium
  or medium-low; otherwise, you risk scorching the milk on the bottom
  of the pot.

  When small, foamy bubbles begin to form in the milk, but it is not
  yet at a rolling boil, turn off the heat. If using a thermometer,
  the temperature should be about 190 F/88 C.

  Slowly add 1/4 cup white vinegar and stir the milk. Curds will
  immediately begin to form.

  Let the milk sit for 15 minutes without stirring.

  After 15 minutes, add 3 tb finely chopped dill.

  Place a colander over a large bowl or pot. Drape either a dampened
  cheesecloth or thin dampened clean dish towel over the colander.
  Pour the curds into the cheesecloth. The whey, all the liquid in
  the mixture, will drain and be collected in the bowl below, while
  the solid curds will be caught in the cheesecloth.

  Lift the cheesecloth and wrap it around the curds, twisting and
  squeezing to remove as much moisture as possible.

  After squeezing out the moisture, the curds for farmer cheese will
  be dry and crumbly. If you want a creamier texture, mix a little of
  the reserved whey back into the curds.

  Add 1 ts kosher salt and stir it together.

  To shape the cheese, keep it wrapped in cheesecloth and form it
  into a mound on a plate. Set another plate on top and press the
  curds into a flat disc that is 1 to 2" tall. Cover and refrigerate
  for 1 hour or so before removing the cheesecloth.

  To make a ball, tie the cheesecloth with a length of butcher's
  twine, attach it to a shelf in the refrigerator or a wooden spoon,
  and suspend it over a bowl. Gravity will help shape the cheese into
  a ball and remove any excess moisture.

  Enjoy the cheese as is or in any of your favorite recipes.

  Recipe by Jennifer Meier

  Recipe FROM: https://www.thespruceeats.com

  Uncle Dirty Dave's Archives

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