Lithuanian Farmers Cheese

Lithuanian Farmers Cheese Recipe
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Recipe Rating:
 1 Rating
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
Prep Time:
Cook Time:

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
Pinched by opstrate, and 80 more.
x1
Well Seasoned
Valley Head, AL (pop. 558)
BISCUITMAKR
Member Since May 2012
 
 
 
 
 
 
 
Millie's Notes:

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 !

 

Directions
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.
Comments

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user Millie Johnson BISCUITMAKR
Millie Johnson [BISCUITMAKR] has shared this recipe with discussion groups:
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WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Feb 2, 2013
Does this taste similar to cottage cheese?? Pinched!!!!
CinStraw
Nana's Kitchen CinStraw
 
 
 
 
 
 
 
 
Feb 2, 2013
Looks like it Billie doesn't it?? Sounds yummy.
WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Feb 2, 2013
The only thing mom ever said about it was that it was made with milk and that it was the "curds" in little miss Muffit. I thought she said that the "whey" was buttermilk that was left after the curds were strained. I personally don't have any experience with the "farm and survival" way of life. I think I would like it though.
justshootme
Connie Tucker justshootme
 
 
 
 
 
 
Feb 2, 2013
I'll file this to make sometime soon, Millie. I am leaving for Florida on the 13th and probably won't have any time to make cheese till I get back after the 25th. I like your suggestion of adding herbs. Nice touch. thanks so much!
BISCUITMAKR
Millie Johnson BISCUITMAKR
 
 
 
 
 
 
 
Feb 2, 2013
It is a mild farmers cheese. The taste is simular to ricotta but creamier.
Whey is the liquid left from cheesemaking , curds being the cheese. Buttermilk is the liquid that is left after you make butter.
Connie, this cheese is so easy to make ! You will have fun with it.
WWCook1
Maria S. WWCook1
 
 
 
 
 
 
Feb 2, 2013
Sounds delicious and with your detailed directions I believe I can make this cheese. I also like your suggestion on adding herbs. Thanks for sharing Millie.
BISCUITMAKR
Millie Johnson BISCUITMAKR
 
 
 
 
 
 
 
Feb 2, 2013
Hi Maria ! You should see the first "press" I rigged up .LOL ! I ended up just sandwiching it cause my press (and I use that term lightly) fell apart on me.
BISCUITMAKR
Millie Johnson BISCUITMAKR
 
 
 
 
 
 
 
Feb 2, 2013
For some reason it won't give the the option to insert a pic or I would show it to you... Oh well. Maybe another time.
WWCook1
Maria S. WWCook1
 
 
 
 
 
 
Feb 2, 2013
lol on your press falling apart. I liked your explaination on how you pressed the cheese by sandwiching it between a frying pan, cutting board and skillet. I can picture how that was. lol Happy cheese making, my friend.
BISCUITMAKR
Millie Johnson BISCUITMAKR
 
 
 
 
 
 
 
Feb 2, 2013
LOL ... You too, Maria. :)
WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Feb 2, 2013
I'm having a very brain foggy week. I have learned so much today from everyone I "spoke" with today. I just hope I can remember!!!
Yes, Millie, I knew that buttermilk is what's left after butter making. What a dunce!!!! I should not interact with anybody when I'm this bad!!! You well know that!!! The only thing is, I would probably never get to interact with others. PERIOD. It makes me feel like such a doofuss. Sorry everybody!!!

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