Step 1

Pour all of the milk into a wide Mouth glass jar and cover it.

Step 2

Store it on your kitchen cabinet or in a room temperature dry place for the next 3 days and let the milk ferment.

Step 3

On a second day a fresh Cream forms on top of the milk. You can collect this and use it as a spread for your breakfast.

Step 4

Third day, you will see the top of the Fresh Cream beeing a bit dry and see some cracks. That is the time to make the Farmers Cheese.

Step 5

Place all of the milk into a big cooking pot and switch on the heater for low. Do not mix during or after. More you mix, less curds will form and therefore less Farmers cheese you will have at the end.

Step 6

Cover it with a lid and let it cook on the lowest temperature possible for about half to 1 hour depending on how much milk you are using.

Step 7

Once you see the Whey being separated from the curds, it is the time to switch the heat off and let it fully cool. Do not stir.

Step 8

Once the milk is cooled, check with the end of the spatula if the curds are properly formed, by gently moving the curds away from whey. When you feel comfortable that enough curds have been formed and all of the Whey is fully separated, it is the time to move into the next step.

Step 9

Very gently strain all through a strainer covered with a muslin cloth. Pour slowly and let the whey work through the strainer into the container. Let it sit and rest of the whey will slowly drip through.