On Sun, 11 Dec 2011 22:43:20 +1300, Miche > wrote:

> In article >,
> sf > wrote:
>
> > On Sat, 10 Dec 2011 21:58:25 +1300, Miche > wrote:
> >
> > > Make your own?
> > >
> > > http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
> >
> > I don't even think about making a cheese that uses rennet, because I
> > have no idea where to find it around here and I don't shop online.
>
> It's available in supermarkets here, believe it or not.
>
Lucky you! It's been years/decades since I've seen farmer's cheese
(which looked like a dry cottage cheese) in grocery stores here.
Rennet, never.

I hadn't thought about making Farmer's Cheese at home before this, but
I found a recipe and it looks easy enough. Best of all, no rennet.

Fresh Farmers Cheese
http://americanfood.about.com/od/app...rmercheese.htm

This farmer's cheese recipe will show you how fun and easy it is
making your own fresh white cheese at home. This cheese recipe uses
plain milk, requires no special equipment, and produces a homemade
cheese that's a sort of cross between cream cheese and a ricotta.

Makes 1 Cup of Fresh Farmer's Cheese
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:

2 quarts whole milk (use pasteurized, instead of
ultra-pasteurized, if available)
2 cup buttermilk
1 tablespoon white vinegar (or lemon juice)
1 1/2 tsp salt
cheesecloth, rinsed

Preparation:

In a heavy-bottomed pot, over low heat, slowly heat the milk up,
stirring often, until it is just about to simmer (about 180 degrees
F). Stir in the buttermilk, and then the vinegar, and turn off the
heat. Very slowly stir until you see the milk separating into curds
(the solids) and whey (the liquid). Leave undisturbed for 10 minutes.

Line a large strainer with 2 layers of cheesecloth, and place over a
stockpot to catch the whey. After the 10 minutes, ladle the curds into
the cheesecloth, and allow the whey to drain for 10 minutes. Gather up
the edges of the cheesecloth, and tie a string around the top to form
bundle. Tie the string to a wooden spoon or dowel, and hang the cheese
curds over the stockpot and continue draining for 30 minutes.

After draining, remove the cheese from the cloth, and transfer into a
container. Stir in the salt and refrigerate. This fresh cheese can be
used for up to 5 days. Use as a spread, or as you would use cream
cheese, or cottage cheese.


--
Food is an important part of a balanced diet.