Comments on: Farmer’s Cheese with Fresh Herbs

By: Chris

Chris — Sun, 28 Jan 2024 01:15:55 +0000

In reply to Sandra Chando. Maybe it was the temperature of the milk? Did you use a thermometer? I've only made this a few times and haven't had many issues.

By: Sandra Chando

Sandra Chando — Thu, 18 Jan 2024 20:52:07 +0000

My farmers cheese is not curdling as much as I expected. The hot whole milk and 1/3 c red wine vinegar have been sitting for 2 hours with only small curds forming. If I strained now, I might get 1/2 c cheese. This seems like a failure to me. What did I do wrong??

By: Chris

Chris — Fri, 23 Jun 2017 21:00:40 +0000

In reply to Tracie Cooper. That's mine, too!! But their Alpine is a close second.

By: Chris

Chris — Fri, 23 Jun 2017 21:00:17 +0000

In reply to Wendy Klik. I wish I could find fresh goats milk. I have no idea where to find it in the store.

By: Chris

Chris — Fri, 23 Jun 2017 20:59:30 +0000

In reply to Alexandra Oller. White oak cheddar? I'll have to try that!

By: Chris

Chris — Fri, 23 Jun 2017 20:57:34 +0000

In reply to Cynthia. We grew up eating cheese and crackers with our chili. To this day I can't have chili without them. The hubs thinks I'm weird.

By: Cynthia

Cynthia — Fri, 23 Jun 2017 18:30:16 +0000

I have always wanted to make cheese. You have made it so simple, I think I will finally try it. It sounds great on a cracker. Cheese and crackers are my favorite snack.

By: Alexandra Oller

Alexandra Oller — Fri, 23 Jun 2017 10:08:49 +0000

White Oak Cheddar Cheese is my favorite.

By: Wendy Klik

Wendy Klik — Fri, 23 Jun 2017 02:08:10 +0000

I haven’t tried Farmer’s Cheese but I have made Mozzarella using goat’s milk and it was wonderful. I’m anxious to try this recipe.

By: Tracie Cooper

Tracie Cooper — Fri, 23 Jun 2017 00:31:03 +0000

My favorite is Vermont Sharp!