Reader Brian H. wrote to ask me about how I make the Farm Cheese that I’ve mentioned a few times in the Editors’ Prepping Progress column. I don’t claim any special cheesemaking knowledge. The following Simple Farm Cheese recipe that I’ve used many times comes from “The Cheese Queen”, Ricki Carroll, in her excellent book “Home Cheesemaking”, pages 104-105:
Ingredients
2 gallons of milk
1 packet of Direct set mesophilic starter or 4 ounces of prepared mesophilic starter
1/2 teaspoon liquid rennet (or 1/2 rennet tablet) diluted in 1/2 cup of cool unchlorinater water.
1 Tablespoon of cheese salt.
Cheese wax
Directions
Note: I generally use only a 1/2 gallon of cow milk or a gallon. If I do, then I cut everything to a 1/4 or a half depending on the amount of milk I am turning into cheese.
1. Heat cow milk to 90 degrees Fahrenheit. Add mesophillic starter and stir thoroughly. Cover and allow milk to ripen for 45 minutes.
2. Add diluted rennet.stir gently with an up and down movement for one minute. If using farm-fresh cow’s milk, top stir for 1-minute with the flat underside of the ladle no more than a 1/2 inch deep to blend the butterfat that rises to the surface. Cover and let set at 90* Fahrenheit for 45 minutes, or until the curd gives a clean break.
3. Cut the curd into 1/2-inch cubes.
4. Place the pot into a sink full of hot water and slowly heat the curds to 100* Fahrenheit, increasing the temperature by two degrees, every 5 minutes. This will take about 30 minutes. Stir gently to keep the curds from matting. The curds will shrink noticeably in size as the heating continues and you stir gently. The yellowish whey will grow in quantity as the curds shrink.
5. Cover the container and let the curds set for 5 minutes. Pour the curds into a cheese cloth-lined colander. Tie the corners of the cheese cloth into a knot and hang the bag in a convenient spot to drain for 1 hour. Do not hang in a drafty spot – the curds need to stay relatively warm.
6. Place the drained curds in a bowl and break them up gently with your fingers into walnut sized. Mix in salt.
7. Firmly pack the curds into a 2-pound mold lined with cheesecloth, then neatly fold the cheesecloth over the top. Apply 10 pounds of pressure for 10 minutes.
8. Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at 20 pounds of pressure for 20 minutes.
9. Repeat the process but press at 50 pounds of pressure for 12 hours.
10. Remove the cheese from the mold and carefully peel away the cheesecloth. Air-dry the cheese at room temperature on a wooden board until a nice rind has developed and the surface is quite dry. This can take 2-4 days, depending on the weather. Turn the cheese several times a day so moisture will not collect on the bottom.
11. Wax the cheese.
12. Age the cheese for at least 1 month.
Yield: 2 pounds.
I hope that you enjoy this recipe by Ricki Carroll. – Avalanche Lily