Gvina Melucha (Farmer's Cheese)

I really love this cheese and first had it in Jerusalem. There are many varieties of gvina melucha in Israel, but my favorite came from a kibbutz. I got brave one day and decided to try this at home - and was pleasantly surprised to realize how easy it is to make! Your family will love this delicate cheese with its creamy texture. I tend to under salt all of my food because I have to watch my salt intake. So, you'll need to find the right amount of salt to your liking.


To make this more healthy to your body, I highly recommend that you use organic milk - without all the stuff they give cows. For extra creaminess, I add a small container of organic cream.

INGREDIENTS

1 Gallon of organic whole milk
1 small carton (1/2 pint) of organic cream (not ultra-pasteurized), i.e., heavy whipping cream
1 half gallon of organic buttermilk
1/4 cup organic vinegar, or lemon juice
2 tablespoons sea salt

PROCEDURE

Pour in the whole milk  and cream into a heavy bottom stainless steel stock pot. Clasp on a candy thermometer if you have one. Over medium-high heat, bring the milk up to 180 degrees Fahrenheit (almost a boil) stirring slowly, but fairly constantly, taking care that the milk does not burn. You will see foam and bubbles on the surface of the milk, and then you know it is ready.

Turn off the heat and take it off the burner. Add salt and stir well. Slowly pour the Buttermilk into the center of the hot milk in the pot without stirring, add the vinegar in the same manner. Let it sit for at least 30 minutes. You will see the milk begin to curdle and separate.

Place a cheesecloth-lined colander over the sink or another pot (if you want to reserve the whey). Scoop out the curds with a large slotted spoon and gently place them in the colander.

PRESS THE CURDS

Wrap the curds in the cheesecloth and put in the colander. Put a large heavy gallon jar - or something very heavy - on top of the curds. This will continue to drain out the whey and make them much more solid.

Leave the curds and weight for at least 4-6 hours. Then, unwrap the cheese and cover with saran wrap and refrigerate for a few hours more.

TO SERVE

Slice the cheese in small wedges and serve as you like! Enjoy!