Guest guest Posted July 17, 2012 Report Share Posted July 17, 2012 Hello all, I attempted to make a Farmer's Cheese yesterday for my husband who can only eat this kind of cheese. He is also sensitive to vinegar and some cultures and buttermilk. He can have lemon juice, however. So I found a recipe online that used lemon juice and rennet. The recipe called for 2 gallons of milk (I used raw sheep milk), 1/4 cup lemon juice, 1/2 teas rennet. (I doubled the rennet because it was old.) Heat the milk to 70 degrees F, add the lemon juice and rennet. Cover the pot and let it sit undisturbed for 24 hours. This AM was 24 hours and it looks and smells strange. I've made Chevre before and hard cheeses, and when the curd was ready...it looked nice and firm and gelled. The curd this AM looked and smelled like rising homemade bread! It had air holes, lots of whey, and it was puffy. I went ahead and cut the curd. It wasn't firm like usual, but kinda like bread dough. I am going to go ahead and drain the curd in the frige for 24 hours like the recipe calls for. Did something go wrong....or was it the lemon juice that made the difference? Shoud I keep it or throw it out? It also has a sour taste to it. I've never made or tasted Farmers Cheese before, so I don't know if this is good or not. Thanks for your help! Darlene Quote Link to comment Share on other sites More sharing options...
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