Fromage Blanc/farmer's Cheese

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• 4 cups whole milk
• 1 cup buttermilk, active culture type
• 2 teaspoons lemon juice or 2 teaspoons vinegar, more if needed
• 3/4 teaspoon salt (to taste)

Recipe

• 1 bring milk to 175 degrees or just below simmering (little bubbles on sides, steam rising) on low heat in a heavy bottom pan, stirring gently to prevent skin from forming or bottom from scorching.
• 2 add buttermilk and lemon juice and stir gently, if it does not start to curdle in 30 seconds add another tsp of lemon juice.
• 3 let sit for 10 min, in the mean time line a strainer with 4 layers of cheesecloth.
• 4 ladle the curds and whey into your lined strainer and let drain for 5 min.
• 5 gather up the cheesecloth and tie with a string onto your wooden spoon to hang over the pot for 30 min.
• 6 snip off the top of the cheesecloth and remove the new cheese from the cloth.
• 7 mix in salt and press into a pretty little mold like the ones you use for mini quiches. you could line that with cheesecloth as well just for texture and easy of removing from the mold.
• 8 can be served fresh or chill overnight *recommended* covered with plastic wrap. turn out onto the serving plate and serve drizzled with olive oil and sprinkled with pepper or fresh chopped herbs.
• 9 can be made in bigger batches and cooked with or just serve on special occasions with nice crackers or bread.