Perhaps you noticed the little button on my blog that says, "I'm taking the 2012 Urban Farm Handbook Challenge." It's been there for a few months but I haven't really said much about it. It is happening. I'm just a little behind on the reporting.
I know you want to make some too. In addition to the ingredients listed below you'll need a thermometer, a colander, and a cheese cloth. I changed the amounts given in the original recipe since I was pretty sure we wouldn't eat a gallon of cheese this week. Feel free to double or triple depending on the size of your family and your stockpot.
8 cups whole milk
1 Tbls. kosher salt
1/4 cup white vinegar
Pour 8 cups whole milk into a large dutch oven or heavy bottomed stockpot. Stir the salt. Heat over medium-high heat, stirring frequently, until the mixture reaches 190 degrees F.
Remove from heat.
Stir gently while slowly adding the vinegar. You should see some curds forming. After adding the vinegar, let the mixture sit for 5 minutes.
While it's sitting, line the colander with the cheese cloth (fold it so it's at least double thickness) and place the colander in the sink.
After the milk/vinegar mixture is done sitting, carefully pour the hot mixture into the colander. The curds should be caught by the cheese cloth and the whey will drain down the sink. Alternatively, you could save the whey. If you know any creative uses for whey, leave me a comment and let me know!
After it's cooled, the cheese is ready to sprinkle on your favorite tacos, fajitas, or my favorite breakfast eggs. You can see my finished product in the photo at the top of the post.
Now I know you're thinking. The home dairy business was the March part of the Urban Farm Handbook challenge. I know. This month is all about gardening. Our garden is growing but I realized this morning we have some bug friends. Stay tuned for more on the April part of the challenge next week!
Follow all our adventures at S.A.H.M. i AM.
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