{"id":1359,"date":"2012-04-27T01:30:08","date_gmt":"2012-04-27T01:30:08","guid":{"rendered":"http:\/\/juniorkitchen.com\/?p=1359"},"modified":"2012-04-27T16:44:38","modified_gmt":"2012-04-27T16:44:38","slug":"farmers-cheese","status":"publish","type":"post","link":"https:\/\/juniorkitchen.com\/?p=1359","title":{"rendered":"Farmer’s Cheese"},"content":{"rendered":"

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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.<\/p>\n

Ingredients:
\n1 Gallon Whole Milk<\/strong> \"\"<\/a>
\n2\/3 cups White Vinegar<\/strong><\/p>\n

\"\"<\/a>
Pour the entire gallon of milk into a large pot. Heat over medium high until hot.<\/figcaption><\/figure>\n
\"\"<\/a>
The milk is hot enough when the top has the skin on it<\/figcaption><\/figure>\n
\"\"<\/a>
Add the vinegar and stir it in. The curds and whey will start to separate. Let the pot sit for 15 to 20 mins.<\/figcaption><\/figure>\n
\"\"<\/a>
Empty the pot by pouring into a fine mesh strainer. You can have a bowl under it to catch the whey.<\/figcaption><\/figure>\n

\"\"<\/a>
\nThe cheese sat in the strainer for an hour before it was fully drained. After that I scooped it out added a little salt, some fresh dill and served it with crackers.
\n\"\"<\/a><\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[1],"tags":[56,327,325,324,59,66,326],"class_list":["post-1359","post","type-post","status-publish","format-standard","hentry","category-life-outside-the-kitchen","tag-cheese","tag-cheese-making","tag-curds-and-whey","tag-farmers-cheese","tag-milk","tag-vinegar","tag-whey"],"_links":{"self":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1359"}],"version-history":[{"count":31,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1359\/revisions"}],"predecessor-version":[{"id":1397,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1359\/revisions\/1397"}],"wp:attachment":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}