Farmers Cheese Dip

16 g
Protein
343
Calories
41 g
Carbs
14 g
Total Fat
5 min
Prep Time
20 min
Cook Time
10
Servings

Ingredients

1 Gallon Whole Milk  

4 lemons 

Salt  

chopped parsley and chives (two bunches of each) 

Nutrition Facts

per serving

Calories: 343
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

Instructions

  1. Line a strainer with several layers of cheesecloth and set over a medium-sized bowl. 
  2. Pout the cow’s milk into a medium saucepan and bring up to 180 degrees Fahrenheit. Move the pan from the heat and stir in the lemon juice. Milk should begin to separate into cloudy whorls. Pour the milk thought the cheesecloth, letting the bowl underneath catch the liquid and the cheesecloth the solids. Once most of the liquid has drained through, tie the cheese cloth 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.  
  3. 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