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FARMER'S CHEESE

Source of Recipe


"A Jewish Mother's Cookbook" by Elaine Radis






List of Ingredients



• 5 Quarts Buttermilk (in cardboard cartons, NOT glass)
  
• Water
  
• Cheesecloth, for straining
  






Instructions



1. Place the five cardboard one-quart cartons of Buttermilk in a very large non-corrosive pan (i.e., enamel or stainless steel). Pour water into the pan until the water level is AT LEAST halfway up the sides of the cardboard containers of buttermilk, bring to a boil and let it go for 20 minutes. Turn off and wait until the water is tepid;
   
   
   
2. Hang the cheesecloth strainer over the sink or over a very large pot (you will need help here) and 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;
   
   
   
3. This homemade 'Farmer's Cheese' can be used as a replacement for Cottage Cheese in a "Blintzes" recipe, and it can replace Ricotta cheese in a "Lasagne" recipe;
   
   
   
4. YIELD: __________ of Farmer's Cheese.
   
   
   
5. IMPORTANT NOTE: The Buttermilk is boiled "in the carton".
   
   
   
6. VARIATION: If you wish, you can sometimes add a bit of sugar to the cheese and if you put it in a food processor and zap it with some milk or cream, you have a creamy spread similar to "Cream Cheese".
   
   






Final Comments


Enjoy.