Have you ever made your own cheese? Try this Farmers Cheese Spread recipe from our Food Service Management students.
- 1 Gallon, Whole Milk
- Juice of 1 Lemon
- 1 Tbsp Salt
- 2 tsp Black Pepper
- 1 Tbsp Fresh Rosemary, Minced
- 1 Tbsp Fresh Thyme, Minced
- 3 Cloves Fresh Garlic, Minced
1. Pour milk into large pot, and stir in a pinch of salt. Bring to boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
2. When milk begins to boil (small bubbles will first appear around edges), turn off heat. Stir lemon juice into milk, milk will curdle. You may need to wait 5 or 10 minutes.
3. Line a sieve or colander with a cheesecloth, pour milk through cloth to catch curds. What is left in the cheesecloth is the Farmer's Cheese. Gather cloth around cheese, squeeze out as much of the whey as you can for dry cheese, or leave a little whey for creamier cheese. Wrap in plastic, or place in an airtight container. Store in refrigerator for a few hours to overnight.
4. Add herbs and garlic and let sit a few hours to overnight for best flavor.
5. Use as cracker spread.
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