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This is the simplest of cheese making. It uses the basic principles for making other cheeses such as cottage, ricotta, and cream cheese.
By making this basic farmer cheese you will gain an understanding on the techniques used to make the other cheeses.
The first step in making any cheese is to curdle milk. This seperates the milk into solids (curds) and liquids (whey). Bacteria that produce latic acid do this naturally in raw milk, but almost all milk sold is pasteurized which is heated to kill the bacteria including those that produce latic acid from the sugars in milk.
So in order to make cheese from pasteurized milk you will need to add a ’starter’. For this recipe buttermilk is used as the starter which contains an active bacterial culture. As an alternitive you could use a food acid such as lemon juice or vinegar, but this will produce a blander cheese so buttermilk should be your first choice.
To make a batch of farmers cheese you will need 1 gallon of either skim, whole, or 2% milk and about 4 ounces or 1/2 cup buttermilk.
You will also need a thermometer that will go down to 80 degrees, cheesecloth or muslin, a coliander, and non aluminum bowl or pan.
To begin, heat the milk on low heat in non aluminum pan or bowl till it reaches 90 degrees F. or 32 degrees C. Immediately remove from heat. When the milk reaches 80 degrees F. stir in buttermilk.
Cover the pan tightly with plastic wrap and leave out at room temperature (between 65 and 70 degrees F.) for up to 24 hours or until the curds form a solid layer above the whet. When a knife inserted into the curds comes out clean, the curds are firm enough.
Pace the cheesecloth or muslin in a coliander set in a sink and pour boiling water over the cloth to sterilize it. Using tongs fold the cloth in half and use it to line the coliander. Place the lined coliander over a deep bowl and carefully ladle the curds into it. Gentle treatment at this stage ensures that the cheese will drain evenly.
Cover the curds with a pan lid or a piece of sterile cloth and let drain for about 5 hours, until the surface begins to dry out. With a spoon scrape the sides of the curds into the moister center.
With the coliander still in the bowl pu together the sides of the cloth to form a bag that incloses the curds completely. Tie the bag with string, leaving one end of the string long enough to hang up the bag.
Tie the string to a support so that the bag hangs free above the bowl, which will collect the dripping whey. Allow the bag to drain for about 6 to 10 hours. Take down the bag ocasionally to check the cheese, if the texture seems uneven, scrape the outside cheese into the center.
When the curds are firm, take down the bag, untie it and peel the cloth away from the cheese onto a plate. Refrigerate it covered unless you plan on serving it right then. (You can drink the whey either lightly salted or sweetened and mixed with fruit juice)
You can serve the cheese unseasoned or you can break it up and season with salt and pepper or any additional flavors you choose. If left unsalted the cheee should be served the day it is made, if salted it can be refrigerated for up to three days.
