Goat's Milk Farmer's Cheese

I know this isn't exactly a "baking" adventure,  but I have been experimenting with making cheese.  Oh, what fun has this been!!  I raise a small herd of dairy goats and have been milking two dairy goats.  These two produce over a gallon of milk a day which is more than 2 people can drink.  So I have plenty of milk on hand to experiment with.

I found this recipe in Mary Jane Toth's book A Cheesemarker's Journey.  And it is so easy to make.  You do need some sort of cheese press.  You can improvise by placing a "heavy weight" of some sort on top of the cheese (like a small brick wrapped in foil, a few books or a water jug).  Hoegger Goat Supply carries a line of inexpensive cheese presses, also.

Farmer's Cheese/Pot Cheese by Mary Jane Toth

Ingredients

2 gallons whole milk (not ultra-pasteurized like found in the local grocery stores)
1/4 cup cultured buttermilk
1 tsp liquid rennet + 1/2 cup cool water
1T salt

Directions

Warm milk to 80 in a very large stock pot.

Add the buttermilk to the warm milk, mix well.

Mix in the rennet/cool water to the warm milk.  Stir with a slotted spoon to combine.  Allow the milk to sit for about 12 hours or overnight.

Cut the curds into small cubes with a long knife.  Let the curds rest for 10 minutes.  After 10 minutes, stir gently and cut up any curds that might have been missed.

Add the tablespoon of salt and stir well.  Let the curds rest another 10 minutes.

Line a colander with cheese cloth and pour the curds into the cloth.

Collect and tie the corners of the cheese cloth to form a bag with the curds at the bottom.  Hang the bag of curds to drain for 8 to 12 hours.  (at this point, you have "Pot Cheese.")

To make the "Farmer's Cheese", do not remove the curds from the cheese cloth.  Place the bag of curds onto a folded up towel, while using a cutting board or a plate, apply weight to press the cheese.  See note above about weights you can use.

Press the cheese for 8 to 12 hours or overnight.  Remove the cheese from the cheese cloth, wrap and refrigerate.  This is a fresh cheese and will last up to 2 weeks in the refrigerator.

Enjoy!!

Verdict:

My "resident expert" loved this!!!  This is the second batch that I have made.  And it is so easy!!  Definitely will be making this again!!