Homemade Farmer's Cheese

Directions

In a wide pot set over low heat, warm milk, or a combination of half cream and half milk, to 80 degrees.

Use the freshest cream or milk, and prefer to use not ultra-pasteurized.

Remove from the heat and stir in ¼ cup cultured buttermilk and 1 tablespoon rennet solution.

Cover loosely and set aside at warm room temperature (about 75 degrees) for 8 to 12 hours.

The mixture is set when there is a layer of thick curds, like Greek yogurt, on top of clear whey.

Pull the curd away from the edge of the pot to check.

Line a colander with a large square of cotton cloth, at least 2 feet per side.

Don't use cheesecloth, as the weave is too loose.

A large tea towel or bandannas. With a slotted spoon, transfer the curds into the lined colander.

Gather up three corners of the cloth and use the fourth corner to wrap around the others, tucking in the end to make a knot.

Hang over a floor drain, bathtub or sink in a cool place and allow it to drip for about 8 hours.

When the dripping stops, untie and check the consistency.

It should be like soft cream cheese. If it is still wet, mix it with a rubber spatula, retie it, and allow it to drip a little longer.

When the cheese is ready, scrape it into a bowl and mix in 1½ teaspoons salt.

Taste and add more salt if you like. Chill until firm.

The cheese may be shaped into logs and rolled in fresh herbs or coarsely ground colourful peppers.

Or it may be mixed with minced chives and minced garlic to your own taste.

The cheese will keep, wrapped or in a container, for 2 weeks, and will become more tangy.

Or it can be shaped into 4-ounce logs, wrapped well, and frozen for up to 6 months.

Thaw in the refrigerator overnight before using it.