Couple of more really easy milk recipes that will save money and make you very good eats..
Farmers Cheese
* 1 gallon whole milk
* 1 pinch salt
* 1 large lemon, juiced
PREPARATION
1. Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
2. When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
3. Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer’s Cheese. Place in an airtight container. Store in the refrigerator.
Cream Cheese
* 2 cups whole milk
* 2 cups heavy cream
* 2 Tbl fresh cultured buttermilk
* 1/4 tablet Junket rennet tablet
* sterile white plain handkerchief (boil to sterilize, hang to dry thoroughly)
PREPARATION:
1. Combine milk and cream in a stainless pot. Gently warm to 70 F, stir regularly.
2. Mix buttermilk thoroughly into the warmed milk-cream mixture. Cover.
3. Let sit 15 minutes. Meanwhile, dissolve 1/4 tablet of Junket rennet in 1/4th cup cool water.
4. Thoroughly stir solution of rennet into inoculated milk/cream, cover again.
5. Allow to sit overnight at warm room temperature (70-75 F).
6. The mixture should have gelled by the next morning. Sprinkle 1/2 - 1 tsp salt on the surface. Stir briefly and gently with a whisk to produce pieces about the size of a pea.
7. Line a large strainer with the sterile handkerchief. Gently pour the semi-liquid product into the cloth. Let drain for 30 minutes.
8. Pick up the corners of the cloth, wrap corners in a looped thick rubber band, hang over a bowl to drain. I let mine hang for 24 hours or so in a cool place.
9. Remove the cloth and refrigerate the cheese.
Hey thanks for posting the cheese making recipes. I wanna try that soon.
I recently tried a recipe of Farmers Cheese for the first time that called for milk, buttermilk, and lemon juice. Nice to know I can just use milk and lemon juice if I don’t have buttermilk.
I’d love to try your second recipe. I’ve only tried the farmers cheese so far and haven’t experimented with rennet, but I’d like to give it a shot. I’m surprised I haven’t gotten in cheese making considering I am addicted to the stuff. I love aged, sharp cheese, which I imagine is more difficult to make at home.
Welcome and thank you for the cheese recipes, they are good ones to have and make.
There are several on the tread that have asked about making cheese.
If you have others, please share with us.
Have you made them with powdered milk, I read that it can be done, but have never attempted it.
Nice recipes - thanks. With the price of milk lower now, it makes these pretty economical.
Do you guys know if you can make yogurt from rice milk?