I am a big believer in the rule that the simple things in life are typically the best things in life, and this farmer cheese is no exception to this rule. It is extremely simple to make your own farmer cheese-Season with salt, sugar, or whatever your imagination desires and use in pasta recipes, sauces, danishes-the possibilities are endless...its also awesome eaten by itself, seasoned with your favorite seasonings.
Hook the candy thermometer onto the side of a large soup pot. Combine the milk and vinegar in the pot and heat over a low- low/medium flame. Gradually bring the temperature to 180° (about 30-45 minutes). You should notice a layer of "skin/film" at the top of the milk, as well as small bubbles forming around the side of the pot. When the milk reaches 180°, remove the pot from the fire and let rest in a warm spot for 5 1/2 hours. (A good idea is to keep it in an oven that has been preheated and then shut off).
Rinse the cheesecloth in cold water and then place securely (I recommend using a large rubber band) over a large bowl or sieve. Gently spoon the fresh curds (that's the cheese you made) unto the cheesecloth and press out any excess liquid. The liquid that is left is whey, and is great to use in baking dairy pastries etc. Season the cheese with salt or sugar, depending if you want to make it and use it for something savory (ex. lasagna) or sweet (cheese danish). For a looser consistency cheese, leave the curds exposed in the cheesecloth and place in the fridge for at least 6 hours. For a firmer consistency (like as seen in the above picture), wrap the curds in the cheesecloth and form into a ball. Squeeze out any excess liquid and place on a plate or bowl and place in the fridge for at least 6 hours. Recipe makes apx. 2 1/2 cups.