Farmer's Cheese

Even though I know that Dairyland produces cheese within Saskatchewan, I wanted to try my hand at Farmer's cheese.


First I heated whole milk to almost simmering

I next added buttermilk and some vinegar so it would separate into curds and whey (this was the part that felt like a science experiment)

After turning off the heat, I let the curds and whey sit undisturbed for 10 minutes. I then separated the curds from the whey using a strainer, 2 layers of cheese cloth and a stock pot.

I bundled and let the curds dry for about a half hour.

I've never seen Farmer's Cheese before but it is very similar to a ricotta cheese.

For my class presentation on Wednesday, I'll be sharing with my group cheese that I've made and some bread from a local organic bakery. I want the cheese to be a little more spreadable do I'll have to do a little more research on what I can do differently.

Source: Fresh Farmer's Cheese Recipe, John Mitzewich, About.com Guide, http://americanfood.about.com/od/appetizersandsoups/r/farmercheese.htm

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

2 quarts whole milk (use pasteurized, instead of ultra-pasteurized, if available) 

2 cup buttermilk 

1 tablespoon white vinegar 

1 1/2 tsp salt 

cheesecloth, rinsed 

Preparation:

In a heavy-bottomed pot, over low heat, slowly heat the milk up, stirring often, until it is just about to simmer (about 180 degrees F). Stir in the buttermilk, and then the vinegar, and turn off the heat. Very slowly stir until you see the milk separating into curds (the solids) and whey (the liquid). Leave undisturbed for 10 minutes.

Line a large strainer with 2 layers of cheesecloth, and place over a stockpot to catch the whey. After the 10 minutes, ladle the curds into the cheesecloth, and allow the whey to drain for 10 minutes. Gather up the edges of the cheesecloth, and tie a string around the top to form bundle. Tie the string to a wooden spoon or dowel, and hang the cheese curds over the stockpot and continue draining for 30 minutes.

After draining, remove the cheese from the cloth, and transfer into a container. Stir in the salt and refrigerate. This fresh cheese can be used for up to 5 days. Use as a spread, or as you would use cream cheese, or cottage cheese.