It isn't even messy; and the cheese that you get from it is awesome.
You will, however need to flavor it because with no salt, herbs and spices, it is pretty bland. Because of this, I have also included ten recipes for flavoring your cheese, everything from maple walnut to jalapeno. I also included a recipe for just herbed that is fantastic. Three ingredients, 20 minutes to make, a couple hours to drain, mix and chill, and you will have you own homemade farmer's cheese.
1 gallon whole milk
1/8 teaspoon salt
1 large lemon, juiced and juice strained (1/4 cup)
In a large saucepan, mix milk and salt and bring to a boil. Keep heat medium low and stir to prevent scorching.
Remove from heat and add lemon juice and wait for milk to curdle. May take up to 15 minutes
Line your strainer with cheese cloth and slowly pour the curdled milk through the strainer
The curds will stay in the strainer and the whey will drain out.
Now you know what Little Miss Muffet was eating! Now if we could only find out what a tuffet is.
Gather up the cheese cloth into a sack and squeeze. Try to get as much whey out as possible.
Run the sack under cold water to rinse and squeeze again.
Tie the sack shut and hang up to drain for a couple hours, squeezing now and then
Once it stops dripping, place cheese in a flat bottomed bowl. It should be thick but spreadable consistency.
Spread the cheese evenly over the bottom of the bowl sprinkle the flavorings over all of the cheese.
Mix the flavorings in with the cheese. I prefer to use my hands, squeezing and turning the cheese until the flavoring is blended thoroughly into every bit. You can use a spoon, potato masher, or anything else you prefer to mix it.
Shape the cheese into a ball and wrap in plastic and store in an air tight lidded bowl.
Keeps for a week to ten days in the refrigerator
Ten Recipes for Flavoring Farmer's Cheese
Herbed Cheese - Great it made with fresh herbs, but you can also use dried
Garlic Chive Cheese
Maple Walnut Cheese
Have fun experimenting with your cheese and enjoy it!