Homemade Farm Cheese

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Here is a quick and simple way to make some homemade farm cheese. I am starting to go a little stir crazy waiting for spring so I figured I would start experimenting with some different food production and preservation methods. Plus cheese rules!

So I grabbed a gallon of milk, some vinegar, kosher salt, sesame seeds and a drain bag

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I dumped the milk into a pot and got it on some heat to bring it to a slow boil

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I dumped the sesame seeds into s pan and put that on a high heat to toast them,

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you want to make sure you stir constantly so the seeds don’t burn, it will start to give off a almost popcorn smell, once they were browned, I pulled them off the heat

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all the while stirring the milk, once it started to roll, I killed the heat and measured out a 1/2 cup of vinegar

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you want to slowly pour the vinegar into the hot milk as you stir, which causes the curds and the whey to separate

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after stirring for several minutes, I set the drain bag into the strainer

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and dumped the curds into the strainer

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I twisted the bag to get some of the excess whey out, at this point you could almost use it like a fresh ricotta

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instead I took about a tablespoon of kosher salt

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and worked it into the curds to make a firmer cheese and worked on twisting some more whey out

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I dumped about half of the sesame seeds into the curds

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and worked it into the curds and twisted it and set it back in the strainer and set it on a paper plate

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I set a bowl on top of the ball of cheese

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and rigged up my redneck cheese press with a 35 pound weight

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couple of notes, you can all add sorts of different herbs and spices to change the flavor. If you wanted to make a more traditional Indian Paneer, you could use lemon juice instead of vinegar. Be careful with the milk so you don’t scorch it, a double boiler system might be better for you. I did have a little scorching but after tasting a piece of the curd it gave it a little smoky flavor which ties in well with the toasted sesame seeds. Biggest issue is it is gonna be a pain to clean the pan.

I saved the whey and stuck it in the fridge, I might use that to make some bagels to spread the cheese on.

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After letting it press for a couple hours, I pulled it out and sprinkled some sesame seeds on top, enjoy!

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