Farmer’s Cheese

  • 8 cups whole milk
  • 1 cup heavy cream
  • ¾ cup white vinegar
  • 1½ tablespoons salt, divided

In a large, heavy-bottom pot, combine milk and cream. Heat over low heat, stirring occasionally, about 30 minutes, or until liquid reaches 190°. Add vinegar and 1½ teaspoons salt. Stir once and continue to cook for 2 minutes. Remove from heat and let sit 10 minutes, or until curds and whey separate. Line a sieve with 2 layers of cheesecloth or a flour sack towel and place over a bowl. Gently pour the curds and whey into the sieve and let drain 15 minutes. Squeeze out excess moisture. Place curds in a bowl, and mix with remaining 1 tablespoon salt. Lay the cheesecloth or towel flat on a plate and place the curds on it, gently pressing into a 1-inch thick disk. Wrap snugly with cloth, and place another plate on top. Add a large can or other heavy item for weight and refrigerate at least 1 hour or up to overnight.