Homemade Farmers Cheese
Fresh crumbly farmers cheese aka queso fresco or paneer. Easy to make and made with just 3 ingredients.
total time: 7 hours
recipe by: Frankie
- 8 cups whole milk
- 1/4 cup distilled white vinegar
- 1 tsp salt
- Heat up the milk in a large pot over medium heat, stirring often to prevent burning on the bottom, until small bubbles start forming on the milks surface (Do not bring milk to a full boil, temperature of the milk should be at about 190°F).
- Take the milk off the heat and slowly stir in the vinegar, curds will begin forming. After youve stirred in the vinegar let the milk sit for 15 minutes.
- Add the salt to the curdled milk and stir to combine. Place a colander over a pot and overlap a large cheesecloth over the colander. Pour the curds onto the cheesecloth and allow the curds to drain for 15 minutes.
- Gather the sides of the cheesecloth up around the cheese, twist the cheesecloth and squeeze to release as much liquid as you can.
- Keep the cheese in the cheesecloth and lay on a rimmed dish. Place a heavy object (such as a cast-iron pot) on top of the cheese, refrigerate for 6 hours.
- Take the cheese out of the refrigerator. Unwrap the cheese from the cheesecloth and serve. Makes 8 ounces of cheese.
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