ELIZABETH’S FARMER’S CHEESE RECIPE / FARMER’S CHEESE PANCAKES

BY ELIZABETH MOULTON

Farmer’s Cheese

Yield: 22–24 ounces

1 gallon milk (you’ll get better results using raw milk, or whole milk from the grocery store)
¼ cup white vinegar

Heat milk to 185°–195° F. Turn off the heat, add vinegar and mix thoroughly. You’ll see the milk start to curdle. Let
set for 15 minutes. Drain through cheesecloth or muslin.

Farmer’s Cheese Pancakes

¼ cup farmer’s cheese
½ cup oats
1 egg

Mix all ingredients together. Cook slowly on nonpreheated griddle. Turn to brown the other side. Serves 1.


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