Whatever you may call it, Farmer's Cheese is one of the easiest cheeses to make for a beginning cheese maker. Few supplies are needed and readily available and little hands on time is required.
Hands on Time: About 30 minutes
Total Time: Up to 26 hours
2 C. Milk (whole milk is preferred but if not using whole milk add cream)
1 C. Cream
2-3 T. Lemon Juice (as needed) (use can use vinegar or citric acid)
Salt (to taste-optional)
Heavy Sauce pan (at least 1 1/2 Quart size)
Candy thermometer (digital/instant read is helpful but not necessary)
Wooden spoon (or heat proof spatula)
Cheese Cloth (Muslin or Coffee Filter will work as well)
Mix the milk and cream in a saucepan. Set the heat to medium or medium low. Stir frequently to prevent scorching. Bring the milk mixture to just below a boil (200 F). The milk mixture should be steaming and begin to foam, but not boil. Remove from heat. Stir the lemon juice into the heated milk mixture, then cover with a lid. Let stand at least 10 minutes. Curds should begin to separate. If not, add a little more acid. At this point you will see the mixture adhering to the spatula or spoon and the whey (the yellowish liquid) separating, add salt and stir in (if using).
Pour into a sieve prepared with cheese cloth. Set over a bowl or container large enough to drain the whey from the curds. Allow to drain for up to 24 hours. Squeeze any remaining whey from the cheese and remove to a plate or separate container (suitable to use as a mold). Press the cheese firmly, cover and weight it down. Allow to rest another 2 hours, pour off any whey that may collect. Remove the weight from the cheese and slice or cube. This is a moderately firm cheese, firmer than cream cheese, but softer than a cheddar.
NOTE: You may not want to make a large batch, this is not a cheese that keeps long. It will need to be used within a few days Keep covered and refrigerated and if whey forms, drain it off.
Suggested Uses: This can be used in your favorite spicy or East Indian dishes or even as an appetizer or snack cheese. Depending on how firm your final resulting cheese is, it may be used as a spread on crackers or bread.
Tip: You can use the remaining whey to marinate meats, add it to smoothies or use in any baked goods in place of other liquid. Whey helps to keep baked goods, pancakes and waffles light and fluffy. Whey can also be used in fermenting grains either for use in baking or for chicken feed.
Refer to the link for Whey marinated meat: justfowlingaround.weebly.com/from-the-pantry/whey-marinade
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