Homemade Farmers Cheese

This is a mild tasting dense cheese.
Farmer’s cheese keeps for up to
three days in the refrigerator.

Ingredients:
2 quarts whole milk
1/4 cup cultured buttermilk
2 tablespoons lemon juice
1/4 cup fresh chopped chives, parsley, dill or chervil
(or any combination to your liking)
Salt and freshly ground black pepper to taste
Cheesecloth-lined strainer

Directions:
Place the whole milk in a stainless steel pot.
Bring to a boil. Remove from the heat and
stir in the buttermilk and lemon juice.
Pour the mixture into a clean stainless-steel bowl;
cover with plastic wrap and set it aside in a warm place overnight.
The next day, pour the mixture through a cheesecloth-lined strainer.
Let it drain for at least 15 minutes, stirring the curds
a few times to remove most of the liquid.
If desired, add chopped herbs and adjust
the seasonings to taste with salt and pepper.
Squeeze the cheesecloth-wrapped cheese into a tight ball.
Place on a plate and cover it with a second plate to weigh it down.
Let it sit a few hours in the refrigerator before serving.
Serve the cheese whole or cut into 1/2-inch-thick slices.