Farmers Cheese

Looking for cheese, yogurt, butter, ice-cream and all things dairy? Here's where recipes are posted for making dairy products.
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Recipes are posted by individual people, some use pasteurised milk some not. This is entirely up to the individual to decide if they wish to pasteurise their milk prior to cheesemaking or making other dairy product. This forum does not make any recommendations in regard to pasteurisation of milk.
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Joined: Tue Feb 16, 2010 8:42 am

Farmers Cheese

Postby Glyn » Wed Apr 28, 2010 8:43 am

Hi Heidi - you asked for the simple farmers hard cheese:-

(I generally make half the amount and age it in a cave)

9 liters whole milk
Mesophillic starter
1/2 tsp rennet
Tbls. cheese salt

Heat milk to 98 F add starter, stir, ripen 45 min
Add diluted rennet
Set @ 90 F for 45 min
Cut curd into 1.5 inch cubes
Place pot in hot water bath - raise slowly to 100 F over 30 min, stir occasionally
Rest 5 min

Drain in cheese cloth 1 hour
Break into walnut sized pieces add salt
10 lbs for 10 min
Turn redress press 20 min
Air dry 2-3 days in fridge
Wax Age >1 month

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