Farmer’s Cheese in Thirty Minutes

No culture. No rennet. No excuses. This is the fastest real cheese you can make.

Ingredients

• 1 gallon whole milk (about 3.8 liters)
• 1/4 cup raw apple cider vinegar or lemon juice (60ml)
• Salt, to taste

Method

1. Heat milk over medium-low heat to 180°F (82°C). Do not let it boil.
2. Add vinegar or lemon juice, stir gently for 30 seconds, and remove from heat.
3. Watch the curds rise and the whey sink. Let sit undisturbed 10 minutes.
4. Ladle curds into a cheesecloth-lined colander. Drain 15 to 30 minutes.
5. Salt generously — about 1/2 teaspoon (3g) per pound.

Yields one pound. Cost: two to four dollars, versus twelve to eighteen at the store. Keeps ten to fourteen days.