Farmer’s Cheese (Svježi sir)


Feeds	2-3 people
Cooking time	1½ hour

Procedure

Mix salt into milk and bring up to 90°C (190°F) on medium heat (5/10). Stir ALL the time using ballon whisk as milk will burn easily otherwise.

Stir in vinegard GENTLY and leave for 15 minutes.

If you don’t see cheese split after 15 minutes, add splash of vinegar and reheat back to 90°C (190°F) and leave for another 15 minutes.

Gently transfer curds onto the cheese cloth and leave for 60 minutes.

Squeeze as much water you can and form cheese into block by hand.

Store in fridge. Should be good for a week or two.

Serve it salted. Can be used as a spreadable cheese or alone.