How to Make Farmer's Cheese


  • 1 teaspoon salt
  • ¼ cup white vinegar
  • ½ gallon whole milk (pasteurized is fine, but NOT ultra-pasteurized)

**Note that you do not want to use ultra-pasteurized milk for cheesemaking because a curd will not set. Ultra-pasteurized milk is not always labeled as such, but you can tell because the expiration date is extremely long, usually 30-90 days from the day you buy it. Regular pasteurized milk, howev...

View full recipe at SpringPad


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