FARMER’S CHEESE & L.A.B. RECIPE

STEP 1: RINSED RICE WATER

Mix 1 cup white rice with 2 cups water in a bowl. Stir for a min or so until the water gets milky.

Strain water into mason jar. Eat or compost rice. Cover the washed rice water with cheese cloth or a coffee filter and leave out for a couple days until a film developes on top of the water.

STEP 2: WHOLE MILK MIX

Pour a ratio of 1 part Rinsed Rice Water to 10 parts Whole Milk (raw is best) into 1 gallon mason jar. Close lid and set in dark place (pantry) for a couple days until the Curd (solid) separates from the Whey (liquid).

STEP 3: PRESSURE

Scoop and strain the Curd from the top into a cheese cloth or old cotton t-shirt. Wrap the Curd into a tight ball in the cloth and place on upside down bowl setting in a larger bowl. We need to add pressure to the curd. Place a skillet on top of the wrapped curd then place a heavy jug on top of the skillet. So from bottom to top you have a large bowl right side up, a smaller bowl upside down, the cloth wrapped curd, skillet, jug. Let this Jenga statue sit unrefrigerated for a day to remove extra moisture.

STEP 4: L.A.B.

The remaining Whey in the 1 gallon mason jar is filled with a beneficial Lactobacillus Bacteria (LAB).

This can be consumed in a diluted mix or can be used as the base good bacteria for EM1 organic plant fertilizer.

STEP 5: DELICIOUSNESS

Remove the jug and skillet. Unwrap cheese from cloth.

Enjoy the Farmer’s Cheese raw, with a pinch of salt, mixed in salads, or top your spaghetti.

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