Ingredients
6 litres whole milk
½ cup lemon juice
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp white vinegar (DYC only)
Directions
In a large pot, bring the milk to a boil over medium heat. Make sure to stir it occasionally so it doesn't stick or burn to the bottom.
As soon as the milk begins to boil, turn off the heat. Using a spatula or slotted spoon, stir in the lemon juice, SIDS LOW SUGAR RASPBERRY VINEGAR and white vinegar. Within 5 minutes, the milk should begin to curdle.
Line a colander with a cheesecloth and pour the milk through to strain out the curds.
Bundle the cloth around the cheese like a coin purse and bring out as much of the whey as you can.
Place the wrapped cheese on a plate and weigh it down with a heavy pot or pan. Leave it to press overnight.
Keep the farmer's cheese stored in an airtight container in the refrigerator and use it in your favourite recipes and baked goods. Enjoy.
