The article comes from the March/April, 2015, “Backwoods Home Magazine” (Issue #152). Below the exerpt is a link to the full article. It’s brief and straightforward, and you’ll be making cheese in no time.
By Leach Leach
Making cheese is one of the easiest and most satisfying tasks that you can accomplish in the homestead kitchen. While there are many wonderful cheeses out there to try, I recommend a simple farmer’s cheese to get your feet wet and familiarize yourself with the basic process. The great thing about this recipe is that it doesn’t require specialty ingredients; it can be made with either store-bought or farm-fresh milk, and it is ready to eat within a few hours. I also love the fact that it can be flavored with any number of herbs and spices to suit your personal taste.
You will need:
1 quart whole milk (cow or goat milk will work)
juice of 2-4 large lemons
1 Tbsp. butter
salt and pepper
herbs and spices to taste
Read the whole article here:
Excerpt used with permission of Backwoods Home Magazine.