I’ve always been fascinated with the process of making cheese. Farmer’s cheese looked easy enough for our first attempt. After reading dozens of recipes that all appear to be closely related I opted for an easy version that did not require a trip to the store for the purchase of cheesecloth. By using more vinegar the cheese will have bigger curds and using a fine mesh strainer will work. Kitchen Daughter was very happy helping with the process and impressed herself with what she remembered from science class when she studied states of matter.
Although everyone who ate the cheese enjoyed it, half of the folks said they thought they could taste a hint of vinegar. I think next time I will try the cheesecloth method using a half gallon of milk and buttermilk with less vinegar.