Homemade Herbed Cheese

This is my first attempt making farmer's cheese from scratch. Since it is a trial run, I am only using a quart of whole milk rather than a gallon. Now I have to figure out what to do with the leftover whey. The next time you look at mozzarella cheese prices at the grocery store, it takes a gallon of milk to make one pound. A quart of milk makes roughly 6 oz of cheese. If only the dairy farm near my neighborhood sold direct to consumers, then I could really call it a farm-to-table recipe. Who knows where Trader Joe's gets its milk. When I buy that organic stuff from Fred Meyers, it trucks in from half way across the country. At least the herbs came from the garden.

Ingredients

1 quart whole milk
1/4 c. fresh lemon juice (used two medium lemons)
kosher salt (to taste)
1/4 tsp each fresh herbs, finely minced (used thyme, chives, and garlic)

Directions

1. In a heavy-bottomed pot, heat milk over low-medium until the liquid temperature is 180 degrees F.

2. Stir in lemon juice and wait for curds to form.

3. Ladle curds into a cheesecloth-lined sieve and let drain over a bowl in the refrigerator for a few hours. You can also gather the edges of the cheesecloth and tie it with butchers twine at the top.

4. Once all the whey has been drained, transfer cheese to a small bowl and mix in salt and fresh herbs. Store cheese in a sealable container in the refrigerator for another 2-3 hours before serving.