Farm Cheese Strips

Ingredients

• 2 litres of homogenized milk

• ½ cup white vinegar

• 2 1/2 teaspoons fine sea salt or salt to taste.

Instructions

• Line a strainer with a double layer of cheesecloth.

• Pour the milk into a large, non reactive pot and bring it to a boil over medium heat. Stir it frequently to keep the milk from scorching.

• When it comes to a boil, immediately turn the heat off and stir in the vinegar. The milk should immediately separate into curds and whey. If it does not separate, add a bit more vinegar one tablespoon at a time until you see the milk solids coagulate into curds. Cover and allow to rest for 10 minutes.

• Pour the curds and whey into the lined strainer. Press the curds in the cheesecloth as much as possible, by spinning th cheesecloth closed and carefully pressing. Open the cheesecloth then sprinkle the curds with salt. Mix salt in well by using your hands.

• Close the cheesecloth, spin to press the curds together and press it a bit with your hands to remove excess whey. Let the cheesecloth sit in the strainer and add weight to it for 2 to 3 hours hours, while it chills in the fridge, then open it up and slice it coarsely. Store in the fridge and chill for another hour then slice strips again into smaller pieces. Refrigerate one more time to allow the farm cheese strips to firm up before transferring to anair tight container and storing in the fridge for up to a week.

Please note that in this picture I will still be cutting these strips down to firm up one more time before transferring to my container and storing in the fridge.

Let’s make some farm cheese 🧀 🥰 #recipes #cheese #homemade #darngoodstuff