•Ingredients
1 gallon whole milk
1 pinch salt
1 large lemon, juiced
•Directions
Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
Bring milk to 190 degrees, turn off the heat. Stir lemon juice into the milk, and the milk will curdle. Wait 10 minutes.
Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.
My turn to make it:
Here's after the lemon juice has been added, and the curds are beginning to form:
I've separated the whey:
Here's the curd draining off the last drops of the whey:
And of course with me, everything is better with green chiles:
The finished product, ready to chill:
