A simple cheese to make and enjoy as an accompaniment to salads, pastas, sandwiches or any other dish where soft cheese is called for. Farmer Cheese (adapted from Preserving Wild Foods) / Makes 1/2 pound
or 1 cup 4 cups whole milk or goat milk 1 1/2 cups buttermilk 1 tablespoon distilled white vinegar 1 tablespoon sea salt zest of 1 lemon In a medium pot over medium heat, warm the milk mixture until it reaches 175F on a digital thermometer (the milk will be almost to a simmer), then turn off the heat, cover the pot, and set aside until the mixture separates into curds and whey, about 45 minutes. Carefully ladle the mixture into a cheesecloth-lined sieve set over a large bowl. When the whey has dripped into the bowl, lift the cheesecloth and transfer the curds to a medium bowl. Using a wooden spoon, stir in the sea salt and lemon zest. Cover the bowl with plastic wrap and refrigerate until chilled.