Cristo Balete wrote:I just tasted it, it tastes like fresh bean curd still, but now it's gelatinous and bubbly.
Farmer's Cheese is 1 Gallon pasturized whole milk from the store, 1 C of buttermilk from the store, and the juice from 2-3 lemons, at room temperature, curdled, strained through cheese cloth with a weight on it overnight in the refrigerator.
There must be some yeast because of the effervescence
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