Lithuanian Farmer Cheese
- 1 gallon milk
- 3 eggs
- 1½ tsp salt
- 1 cup sour cream
- 3 tbsp apple cider vinegar
- 1 tbsp caraway seeds
Bring milk to a boil over medium heat. While milk is heating, whisk sour cream, eggs and salt together in a bowl
Add the egg mixture to the simmering milk. Reduce heat to low
Add cider vinegar & shut off heat. Let sit for 5 minutes, stirring occasionally. The curds will begin to separate from the whey.
Add caraway seeds & stir.
Line a colander with cheesecloth and place it in the sink. Strain the now curdled milk into the colander until no excess liquid remains
Lift the cheese mixture out of the colander with the cheesecloth and place on a wooden board.
Twist the ends of the cheesecloth and tie it off. Now shape the cheese into your desired form and place another wooden board on top. Weigh down the top board with a heavy object—Renata uses a can of crushed tomatoes
Let sit between the two board for at least 5 hours. Refrigerate to solidify form. Serve with honey