RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis Farmer's Cheese: How to Make - dairy
Ruth Donenfeld wrote: > I would love to know how to make Farmer's Cheese. It is awfully hard > to find where I live. Ruth, long time no see,! My step mother Edith showed me how to do this and once you have the net bags it is simple...it is the closest thing I have found to Farmer's Cheese...enjoy! IMPORTANT NOTE: The buttermilk is boiled *in the carton*. MM: FARMER'S CHEESE ---------- Recipe via Meal-Master (tm) v8.05 Title: FARMER'S CHEESE Categories: Dairy, Misc Yield: 1 servings 5 qt Buttermilk; low-fat KEEP IN THE CARTON Water Cheesecloth strainer 1. Place the five quarts of buttermilk in a non corrosive pan; i.e. enamel or stainless steel. Pour water at least half way up the sides of the containers (use cardboard ones; not glass bottles). Bring to a boil and let it go for 20 minutes. Turn of and wait until the water is tepid. 2. Hang the cheesecloth strainer over the sink or over a large pot. You will need help here. Pour each quart of 'cooked' buttermilk into the strainer and let it hang at least 12 hours. What you will have left in the bag is a very dry cheese, similar to Farmer's cheese. NOTE: Edith sometimes adds a bit of sugar to the cheese. If you put it in the Food Processor and zap it with a some milk you have a creamy spread; similar to cream cheese. We use this in Blintzes and in place of ricotta in some recipes. It would be wonderful if you need Farmer's cheese and can't get it. SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
