Lithuanian Farmers Cheese
|Categories:||Other Main Dishes, Other Side Dishes, Cheese Appetizers, Other Snacks, Vegetarian, Healthy, Spreads|
|Keywords:||cheese, easy, homemade, buttermilk|
|Serves:||make approx. 1 - 1 1/2 pounds|
|1 gal||raw milk|
|1/2 gal||cultured whole buttermilk|
|salt to taste|
|cheesecloth (or a piece of linen)|
|cheese press or two heavy cutting boards,heavy skillet|
Pinched by opstrate, and 80 more.
- Grocery List
DirectionsLet milk and buttermilk set out on the counter for an hour to warm.Pour milk into pot and heat slowly on med. heat to almost boiling (180*F).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.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.)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.Once most of the liquid has drained gather corners and tie.Loop string then hang till it stops dripping.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 .Turn cheese out into a bowl and salt to taste and garnish.