Beth Dougherty likes to joke that she started making cheese about five minutes after she and her husband, Shawn, started getting milk from their first Jersey heifer in 2001. With 5 gallons a day ...
1. Make the farmer cheese: Gently warm milk and heavy cream over low heat, stirring occasionally. When mixture reaches 185 degrees, about 30 minutes, stir in vinegar and remove from heat. Let mixture ...
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