Farmers Cheese Dip
- 1 gallon whole milk
- 4 lemons
- Chopped parsley and chives (two bunches of each)
Protein: 16 g
Carbohydrate: 41 g
Fiber: 4 g
Total Fat: 14 g
Saturated Fat: 8 g
Cholesterol: 39 mg
Calcium: 100 % DV
Sodium: 384 mg
- Line a strainer with several layers of cheesecloth and set over a medium-sized bowl.
- Pour the cow’s milk into a medium saucepan and bring up to 180° F. Move the pan from the heat and stir in the lemon juice. Milk should begin to separate into cloudy whorls. Pour the milk through the cheesecloth, letting the bowl underneath catch the liquid and the cheesecloth the solids. Once most of the liquid has drained through, tie the cheesecloth up into a little bundle and hang over the bowl for 2 hours minimum. If you’d like your cheese to have more body, hang overnight.
- When ready, unwrap the cheese into a small bowl. Work in the salt and any herbs you might like. Form into a ball or a log and wrap tightly to keep fresh for up to a week.
To make the Farmers Cheese Dip like Scotty Scott, add a can of diced tomatoes and serve over toasted sourdough bread.
Monsoon serves the dip over arugula, on a toasted baguette, with a drizzle of olive oil.
*Recipe comes from the World of Warcraft Cookbook.