Lithuanian Farmers Cheese

Millie Johnson

By
@BISCUITMAKR

This is a super easy recipe for cheese ! I found this recipe on Cheeses of Antiquity website. Terese Vekteris was the person who was making the cheese. What I like about it is that it uses buttermilk and no rennet. I thought this cheese by itself to be on the plain side but very good with garlic, chives and cracked black pepper added to it. I served it with the herbs and thin sliced ham on butter crackers. It was gone in a flash !


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Rating:
★★★★★ 1 vote
Comments:
Serves:
make approx. 1 - 1 1/2 pounds
Prep:
10 Hr
Cook:
45 Min
Method:
Stove Top

Ingredients

1 gal
raw milk
1/2 gal
cultured whole buttermilk
salt to taste

SUPPLIES

large pot
large colander
cheesecloth (or a piece of linen)
string
cheese press or two heavy cutting boards,heavy skillet
large spoon

Step-By-Step

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1Let milk and buttermilk set out on the counter for an hour to warm.

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2Pour milk into pot and heat slowly on med. heat to almost boiling (180*F).

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3Remove from heat and add buttermilk.Curds should start to form immediately. Give a gentle stir but try not to break the curd. Let set 5 minutes.

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4Line your colader with the cheesecloth and set it in the sink. (If you want to catch the whey to use for cooking, set colander over another large pot.)

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5Mine was draining slow so I gathered the ends and gently see-saw the curds back and forth, lifting one end up then the other.

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6Once most of the liquid has drained gather corners and tie.

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7Loop string then hang till it stops dripping.

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8Take down and give it a wring then press for 10-12 hours. The longer you press the drier the cheese will be. I did not have a press so I sandwiched it between a cutting board and a fry pan and put a cast iron skillet on top with a coffee can filled with water inside that, then the lid to the skillet on top .

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9Turn cheese out into a bowl and salt to taste and garnish.

About this Recipe

Main Ingredient: Dairy
Regional Style: Eastern European
Dietary Needs: Vegetarian, Gluten-Free
Other Tags: Healthy, Heirloom