Wednesday, April 21, 2010

Natalia Winovich's Farmers Cheese Recipe

"you need 1 gallon Berkeley Farms whole milk and half a gallon berkeley farms buttermilk (for mine i used "bulgarian" or sth like that)
in a big pot heat up the whole milk, dont over boil, just make it super warm, then pour all the buttermilk in, lower the heat and stir constanty for about a minute maybe 2 but not too long, just until its all curdled and seperated.
pour it through a cheesecloth doublefolded and spread over a coliander. let it drain. its ready as soon as it cols down.
you can pachk it tight in a box store in the fridge, you will be able to cut in slices. its great for bliny, pierogi, or on a toast with jam. the best part its fresh.

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