Mrs. Hawg's farmer cheese.

[hawgrider]

This is a half batch but the recipe is for 1 gallon raw milk.
https://i.imgur.com/q1CLn26.jpg


1 gallon milk bring to a temp of about 200° don't let it boil and don't stop stirring so it won't stick to pan.
Add 1/3 cup vinegar white or ACV stir in slowly then take off the burner let sit for 10 minutes.
https://i.imgur.com/toDNnm3.jpg

Pour into a cloth like muslin and let the whey drain off.
https://i.imgur.com/rWgFWtt.jpg

[RubberDuck]

Mmmm cheese

Sent from my SM-G955U using Tapatalk

[hawgrider]

Squeezing out the rest of the whey now then add 1 tablespoon of Himalayan salt or kosher and what ever spice you want like dill, basil etc.

[hawgrider]

Here is what it looks like strained off.

https://i.imgur.com/ZnUlgRt.jpg

After the salt and spice.. we did dill this time. Put it in a bowl smash it down cover and put in the frig.

https://i.imgur.com/27x5mMo.jpg

[RubberDuck]

Need to smoke a batch

Sent from my SM-G955U using Tapatalk

[Gambit]

never had farmers cheese before
what dose it taste like?

[hawgrider]

Need to smoke a batch

Sent from my SM-G955U using Tapatalk

Yeah it should be stiff enough to smoke we just sliced a couple pieces right from the bowl it came right out and its only just now cooled but not cold yet and still sliced.

Its very mild texture is good. The possibilities are endless add some cayenne smoked paprika slap your mama anything you like.

The half gallon we did tonight yielded about 11ozs cheese from our raw milk. The cream in the raw milk is thick right now as the cows have been eating grass all summer. I expect the yield to be less come winter when they are on hay.

https://i.imgur.com/38t6XBa.jpg

[hawgrider]

never had farmers cheese before
what dose it taste like?

Its really mild Gambit the salt can hardly be tasted. Its great on crackers or a salad etc. It doesn't melt it does slice somewhat though. It could be crumbled for salads or pizza.

[rstanek]

Thanks Hawg..... I’m going to try this.....

[hawgrider]

Thanks Hawg..... I’m going to try this.....

We used raw milk but this can be done with whole milk just try not to use the high heat pasturized milk as it won't seperate. You can get organic milk that is vat pasturized which is done at a lower temp.

[RubberDuck]

There are some farm market places like Horrocks here in lansing that have local dairies that have line of milk called cream line. Low temp pasteurized still has cream chunks that works well with kefir a d making cheese

Sent from my SM-G955U using Tapatalk

[hawgrider]

There are some farm market places like Horrocks here in lansing that have local dairies that have line of milk called cream line. Low temp pasteurized still has cream chunks that works well with kefir a d making cheese

Sent from my SM-G955U using Tapatalk

Yup that's the stuff to use.

[hawgrider]

Firmed up nice overnight the dill is really coming thru very tasty.

https://i.imgur.com/rBbBtzc.jpg

[MountainGirl]

Thanks for this Hawg. Do you do anything with the whey?

[hawgrider]

Thanks for this Hawg. Do you do anything with the whey?

Yup we ferment veggies with it.

[Inor]

Nicely done!

I love it when Mrs Inor makes homemade cheese! Although she uses renit instead of vinegar.

[MI.oldguy]

That looks pretty tasty!.

[hawgrider]

Nicely done!

I love it when Mrs Inor makes homemade cheese! Although she uses renit instead of vinegar.

In retirement I'll dive into making cheese like you and the Mrs. Some nice aged cheese homemade would be the nuts!

[BucketBack]

I imagine I could get some raw milk from the Mennonites that are local.

[Inor]

In retirement I'll dive into making cheese like you and the Mrs. Some nice aged cheese homemade would be the nuts!

When you do...

They say sharp cheddar needs to age for a full year to develop the right flavor. We found aging it for a full year makes almost inedible! We found 1 - 3 months works about best. The longer it ages the sharper it gets. But after a full year, it is so bitter it is disgusting.