I made this to stuff in perogies.
Makes 1 Cup of Fresh Farmer’s Cheese
- 2 quarts whole milk (use pasteurized, instead of ultra-pasteurized, if available)
- 2 cup buttermilk
- 1 tablespoon white vinegar
- 1 1/2 tsp salt
Line a large strainer with 2 layers of cheesecloth, and place over a stockpot to catch the whey. After the 10 minutes, ladle the curds into the cheesecloth, and allow the whey to drain for 10 minutes. Gather up the edges of the cheesecloth, and tie a string around the top to form bundle. Tie the string to a wooden spoon or dowel, and hang the cheese curds over the stockpot and continue draining for 30 minutes.
After draining, remove the cheese from the cloth, and transfer into a container. Stir in the salt and refrigerate. This fresh cheese can be used for up to 5 days. Use as a spread, or as you would use cream cheese, or cottage cheese.