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Farmer's Cheese
Farmer's Cheese is a traditional American recipe for a classic creamy fresh cheese made with milk and buttermilk acidulated with white vinegar. The full recipe is presented here and I hope you enjoy this classic American version of: Farmer's Cheese.
prep time
15 minutes
cook time
60 minutes
Total Time:
75 minutes
Additional Time:
(+2 days draining)
Makes:
1.5kg
Rating: 
Tags : Milk RecipesCheese RecipesUSA Recipes
Farmer's cheese is basically cottage cheese, but after draining out the whey it's pressed to make it firmer. In that sense it's part way to becoming un-matured
slipcoat cheese.
Ingredients:
4l (1 gallon) whole milk at room temperature
2l (½ gallon) buttermilk at room temperature
1 tbsp white vinegar
Method:
Day 1:
Combine the milk, buttermilk and vinegar (all at room temperature) in a large pot. Set the pot over low heat and heat gently for about 30 minutes until it comes to a simmer (do not allow to boil).
Stir occasionally during this time to prevent the milk from scorching on the base of the pot. Take off the heat once it's come just to a simmer and set aside to stand over night (cover with a cloth).
Day 2:
Place the milk mixture back over low heat and bring to a simmer once more. Take off the heat and set aside to stand, covered with a cloth, for at least 10 hours.
In the evening, line a colander or large fin-meshed sieve with a double layer of muslin (cheesecloth) then pour in the milk mixture. Now gather the cloth around the cheese curds and squeeze as much as possible to extract the whey. Tie the ends of the cheesecloth together to completely encase the curds. Flip your empty pot upside down (with the base uppermost) and sit the bag of curds on top. Sit a cutting board on top then weigh everything down with a heavy object (I usually use about 4 tin cans).
Allow it to drain naturally over night. The following day remove the cheese from under your home-made press. Transfer the cheese to a plate, cover with clingfilm (plastic wrap) and set in your refrigerator.
Your farmer's cheese is now ready to use.
Note, don't discard the whey it's very healthy and is great used in cakes in place of water or added to morning oats. Simply pour into bottles and store in the refrigerator.
