Fromage Blanc (Farmer's Cheese)

This recipe was demonstrated and served at the morning Preparedness Class on Cheese-making.

Recipe By: foodwishes.blogspot.com (with adjustments by Itza Bailey)
Serves: Approx. 1 cup
Start-to-Finish: 20 min + overnight chill

Ingredients:

1 quart fresh, local whole milk
2 tsp lemon juice or white vinegar, more if needed
3/4 tsp salt, or to taste

Directions:

1. In a large stainless steel pot, warm the milk up to 175F or right before it simmers.
2. Add vinegar or lemon juice. (Don't be afraid to add more if your curds aren't forming up.)
3. Separate curds and whey by straining milk through a colander, lined with cheesecloth.
4. Allow whey to drain away from curds for 5 minutes.
5. Add salt and pepper to curds
6. Cool overnight in refrigerator.