Make Fresh Cheese
Cheese occupies many roles in the culinary world, ranging from a simple sandwich ingredient to a sophisticated complement to fine wine. The process of cheese-making might seem daunting and mysterious, but it is possible to create fresh homemade cheese in your own kitchen. Farmer's cheese is a fresh-tasting, basic and versatile cheese that's easy to make.
Instructions
1. Pour 1 gallon of whole milk into a large saucepan. Attach your candy thermometer. Warm the milk over low heat, stirring occasionally, until it reaches 70 degrees F. Remove from stove.
2. Add 1/8 cup of cultured buttermilk to the whole milk. Stir gently to combine.
3. Combine 1/4 rennet tablet and 1/8 cup of tepid water in a small bowl. Stir well until the rennet is completely dissolved.
4. Add the rennet mixture to the milk mixture. Stir well to thoroughly combine all ingredients. Cover the pot and allow the mixture to set for 24 hours.
5. Check your cheese for a "clean break", i.e., you should be able to press your finger into the semi-firm cheese and bring it out virtually clean. If the cheese is still too loose, let it set for three or four more hours and check it again.
6. Cut the curd into 1/2 inch cubes. Using a long bread knife, make vertical parallel cuts (from the cheese surface to the bottom of the pot), approximately 1/2 inch apart, all the way across the cheese.
7. Make vertical cuts perpendicular to your first cuts, approximately 1/2 inch apart, all the way across the cheese. When you have finished, your cheese should be divided into half-inch rods.
8. Line a large colander with a tightly-weaved cheese cloth and place it in your sink. Using a ladle with small holes, gently scoop out the curd and place it into the lined colander, allowing the whey (watery liquid) to drain.
9. Pull up the sides of the cheese cloth to form a bag around your curds. Twist it to close the top, and tie the top tightly with one end of a strong piece of string.
10. Suspend the bag in your refrigerator or in a very cool place for 24 to 36 hours. Place a large bowl under the bag to catch the whey as it continues to drain.
11. Squeeze the bag one final time over your sink to eliminate any extra whey. Place the cheese in an airtight container. Salt to taste. Store the cheese in your refrigerator for one to two weeks.
Tags: across cheese, apart across, apart across cheese, approximately inch, approximately inch apart
