Tuesday, August 3, 2010

Farmer’s Cheese

(Makes approximately 250 gram)


1 l whole milk

4-5 tablespoons of natural live yogurt


Pour milk into a saucepan; heat it up to almost to a boil, but be careful not actually boil it. Transfer to a jar then stir in natural yogurt, loosely cover with lid or clean kitchen towel and leave in a warm place to stand overnight.

Next day cut the curds into cubes, using knife.

Place jar to a large saucepan; pour in water until the water level is above the level of the curd. Bring it to a boil then reduce the heat and keep simmering for 2 – 2.5 hours. Leave the curd to cool for a bit.

Set a strainer over large bowl and place a cheese cloth across. Pour in cheese mixture and let it drain for 2-3 hours or preferably overnight. Enjoy!

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