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Pressed Farmer Cheese


½ gallon           Whole milk

¼ cup               Vinegar

tt                      Salt (optional)

tt                      Flavoring* (optional)



  1. Heat milk to a temperature of 165 degrees gently stirring often
  2. Drizzle in vinegar while stirring until the milk “breaks” and large curds form*
  3. Strain mixture and place in a ss bowl season and add flavorings
  4. Ball into a cheese cloth and hang cheese for 1 hour under refrigeration
  5. Press cheese and allow to sit overnight or longer for an “aged” or firmer cheese (in the refrigerator)

* Make sure there is a good break when making fresh cheeses. The surrounding liquid should be water like and somewhat clear as opposed to milky.


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