1
Heat your milk to 185 and keep it there for about 10 minutes.
2
Remove from heat and add your vinegar or lemon juice. The milk should immediately start to curdle.
3
Pour through cheesecloth-lined collander, saving the liquid. Set liquid aside.
4
Pull corners of cheesecloth together and twist to squeeze remaining liquid out. You can either hang this to drain, or you can press it between two cutting boards for a flatter shape.
5
For a variation, you can mix a teaspoon or two of salt into the curds and your cheese will become a little harder. Also consider mixing in diced fruit and/or honey (I've made Apricot Honey versions that are pretty awesome.). You may also substitute lemon juice for the vinegar for a more subtle, natural taste.
6
Saved liquid (whey) can be used to make bread or soup, or you can cook your pasta in it -- waste nothing!

Read all 0 reviews

Nutrition Facts
Serving Size 1 (264g) Recipe makes 15 servings
Calories 167
Calories from Fat 85		(51%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 127mg		5%
Potassium 395mg		11%
Total Carbohydrate 12.1g		4%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 8.5g		17%
Vitamin A 359mcg		7%
Vitamin B6 0.1mg		5%
Vitamin B12 0.9mcg		15%
Vitamin C 3mg		6%
Vitamin E 0mcg		0%
Calcium 310mg		31%
Iron 0mg		0%
detailed view... how is this calculated?

Farmer's Cheese / Queso Blanco