Cheese?

Well in my Wild Fermentation book it’s listed as farmer’s cheese. It certainly looked like cheese when this morning. It cut like cheese and so I cut it up and put it on pepper slices. I enjoyed it.

I used one half gallon of milk which I brought to s a slow boil. Once the milk started boiling I turned off the heat and slowly added 1/4 cup of white vinegar. As I added the vinegar the mile curdled really quickly. I poured the hot mixture directly into a colander covered with a double layer of cheese cloth. The resulting ball of curdled milk from the half gallon was about the size of my fist. Before I gathered it all up I added a1/2 TBL of sea salt and some chipotle seasoning. I didn’t weight it but I’m guessing it was about a pound.

Leaving the cheese in the cloth I squeezed out a lot of the water and let it hang from the microwave door and drip for about 10 minutes. At that point I took the ball and leaving it in the cheese cloth I placed it on a cutting board and put a plate and a 12 pack of Pepsi on top of it.

Two hours later I came back and poof I had a small flat brick of cheese. I put it in a bag and put it in the fridge. We had it for breakfast. It was pretty tasty. I was no Brie but it was light and a pretty flavorful.

I think I would make crackers next time and have it as a snack at TV time.