Ingredients
-
4
-
1
-
2
-
3/4
-
-
-
-
-
-
-
-
-
-
-
Directions
Fromage Blanc/Farmer’s Cheese, swiped off foodwishes com, reposting for safekeeping this is on my chef bucket list and i’m so excited i think i’ll be making it very soon! actually looks rather easy: curdle milk and drain out whey, ta da!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
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
Done
|
Let Sit For 10 Min, in the Mean Time Line a Strainer With 4 Layers of Cheesecloth. |
|
4
Done
|
Ladle the Curds and Whey Into Your Lined Strainer and Let Drain For 5 Min. |
|
5
Done
|
Gather Up the Cheesecloth and Tie With a String Onto Your Wooden Spoon to Hang Over the Pot For 30 Min. |
|
6
Done
|
Snip Off the Top of the Cheesecloth and Remove the New Cheese from the Cloth. |
|
7
Done
|
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
Done
|
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
Done
|
Can Be Made in Bigger Batches and Cooked With or Just Serve on Special Occasions With Nice Crackers or Bread. |
