Plain (Just Salted) Farmer's Cheese

 Farmer's Cheese

w/ Garlic, Onion & Red Pepper

You're probably wondering, "Why the hell would someone MAKE cheese when they sell the stuff in the grocery store?" The answer is simple. Because I can. To some people painting is art, to some its music, to me, its being able to take raw ingredients and turn them into something amazing is an art form. Now, I'm not saying this stuff is amazing, actually its tasty at best (hey, I'm new at this give me a break) but like anything else it requires practice. So, for now I'll just share the basic recipe and that'll be that, and believe me if I can do it, so can you.

 Homemade Farmer's Cheese

(Fromage Blanc if you're a snooty Frenchman)

1/2 Gallon Whole Milk

(raw if you can get it, pasteurized if you can't. Ultra pasteurized will not work)

1 Cup Cultured Buttermilk

1/4 Cup Distilled White Vinegar

(lemon or lime juice will work as well)

Salt to taste

Seasonings to taste if you want to go that route

In a heavy bottomed pot over low to medium heat, bring the whole milk to 175*F-190*F Stir slowly but constantly to prevent milk from scorching

When milk is up to temperature add in both the buttermilk and the vinegar (or juice) and stir to distribute throughout. The milk should start to curdle and separate into curds and whey within 30 seconds

Turn off heat, let sit for 10-15 minutes

Line a colander with heavy cheese cloth (I use a cut up cotton tshirt)

strain the curds into the colander, let sit for a few minutes

at this point you could salt or season the curds

When you feel like enough time has passed pick up four corners of the cheese cloth and squeeze more of the whey out of the cheese ( the more you squeeze the firmer and crumbly the cheese will be)

Transfer cheese to a container and cover, let firm up in refrigerator for a few hours to overnight

If all goes well, you now have homemade farmer's cheese!! Not too shabby eh?