With some of the cream I tried to make mascarpone but I didn't get it hot enough before I put the acid in so it did not separate too well.
Here is the farmer's cheese also called paneer in India, and queso blanco in Mexico.
2 gal whole milk
4 cups water
4 t citric acid
Bring the milk to a boil or at least really hot. Mix water and citric acid.
Stir it into the milk. Drain and run under cold water. Press for several hours.
|Notice the nice press that Laura made me.|
Sometimes we call farmer's cheese fry cheese because it does not melt, it browns. This is probably the cheese that Heidi toasted. It is best hot off the griddle dipped in pizza sauce.
Next we took a quart of milk to Granddad...
So this is what our refrigerator looked like just before milking time that evening.