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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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

Directions Step-By-Step

1
Let milk and buttermilk set out on the counter for an hour to warm.
2
Pour milk into pot and heat slowly on med. heat to almost boiling (180*F).
3
Remove 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.
4
Line 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.)
5
Mine was draining slow so I gathered the ends and gently see-saw the curds back and forth, lifting one end up then the other.
6
Once most of the liquid has drained gather corners and tie.
7
Loop string then hang till it stops dripping.
8
Take 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 .
9
Turn 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