Low Sodium Farmers Cheese 2 ingredients (spices additional) onion power, garlic power and dill weed. for this one. (your choice) Crumbly consistency but can make creamy Use on: Crackers, salads, and sandwiches (or use your imagination) You can make less or more, just remember to adjust ingredients as needed. Equipment you'll need: Pan or pot that will hold one gallon or more, stainless steel or ceramic coated. Do not use aluminum as it will react with the acid and ruin the cheese. Large non-aluminum spoon 1 gallon milk whole or 2%. Fat free won't work 1/2 cup of an acid such as vinegar, apple cider vinegar or lemon juice Large colander or sieve Cheese cloth or tea towel (not terry cloth) 1/2 cup measuring cup Thermometer Ground Spices of choice, no salt needed. Pour all the milk into the pan or pot. Place over medium heat. Heat slowly, stirring frequently to avoid scalding, until it reaches 190 degrees. If no thermometer heat till slight boil. Remove from heat. Add the vinegar, apple cider vinegar or lemon juice and stir thoroughly. Let sit for 15 minutes uncovered. Meanwhile place cloth in colander or sieve. Pour curds and whey through the cloth covered colander to drain off the whey. If you want to save the whey to use later, pour off into a container. You can use whey in smoothies, baking, gardening or as animal feed. Add spices to the curds and mix in thoroughly. Gather cloth by its four corners and give it a slight twist to help with draining. As it is still hot at this time let it cool in the colander for at least fifteen minutes. When cool to the touch, squeeze and twist the cheese in the towel until whey stops dripping out and the cheese is fairly dry. If you want the cheese to be of a creamier texture, place it in a blender or food processor and process, adding milk or cream one tablespoon at a time until it reaches desired consistency. Place cheese in a container and refrigerate for 30 minutes or more. Will keep in the refrigerator for a week, or you can freeze for up to 3 months. -------------------------------------------------------------------------------------------------------------------------------------------------------------- Farmer's cheese originated on farms to use extra milk or that left over after skimming the cream for butter. Farmer cheese is a mild white fresh cheese that's not pressed or aged, with a crumbly texture and subtle flavor. This cheese can be easily made at home, it just requires some patience and two ingredients. Once you start making this you'll fall in love with its versatility and will incorporate it into countless recipes. Since this is fresh cheese, it can easily be customized with your favorite add-ins. Incredibly versatile, this type of cheese can be eaten with bread or crackers or crumbled on top of salads. It is commonly used to make cheese blintzes, makes amazing stuffed pasta, and adds a lot of flavor and texture to lasagna and casseroles. It can be blended with cheeses such as ricotta or full fat yogurt and can be made into dips or as part of parfaits and desserts. Mix fresh herbs with the curds or sprinkle them on top of the finished farmer cheese along with olive oil and red pepper flakes. Add dry spices like black pepper, cayenne, or cumin to make wonderful dips. Use it as you would cream cheese or goat cheese. Farmer cheese can be an alternative for ricotta or mascarpone in certain recipes in which there is no need for a silky texture in the product—the curds of farmer cheese will indeed give a texture to all dishes in which it's used. Farmer's cheese can be made from the milk of cows, sheep, or goats.
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Listen as we talk with Bobby about how a bike accident led to him becoming a hero for a local kidney patient in need. We know by the end of this two-part show, he’ll be a hero in your eyes too. https://www.kidneysupportgroup.org/
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