Farmer’s cheese is one of the easiest cheeses to make. Stir the ingredients together, simmer and strain. That’s it! Use it in cheesecakes, in lasagna, or spread on toast and drizzled with honey.
This recipe was featured on The Farm on public television.
Makes about 4 cups
1 gallon whole milk
3 cups buttermilk
1 cup heavy cream
3/4 teaspoon salt
Equipment: Cheesecloth; A colander; A rubber band
Place the cheesecloth in the colander and wrap the rubber band around the lip of the colander. Place the colander in a pot or large bowl.
Pour the milk, buttermilk, cream and salt in a large heavy pot and bring to a simmer, stirring constantly until the curds separate form the whey. Pour the farmer’s cheese into the colander, letting the whey drain into the pot. Let cool to room temperature. The farmer’s cheese keeps, covered in the refrigerator, for up to 1 week.