recipe for farmers cheese - how things went

[Guest guest]

>

http://tinyurl.com/57k75q<

I followed this recipe for making farmers

cheese. I found it took a long time

to get the heated milk down to

between 64-68 F (18-20 C)

before adding the buttermilk,

and I wanted to go out, so

I put it in at 77. (From what I could

read on the net, the bacteria in buttermilk

is happiest at around 68 F but can

survive higher temperatures.)

I wrapped a towel around the pot

and left it in the kitchen for 24 hours.

At this point a large curd had formed

with whey on the sides and on top.

I heated this up according to the

instruction but found it very difficult

to not let it get hotter than 86 F (30 C).

In the end it went up to about 104 F

but according to some site, that is what

it should do, so obviously there are a lot

of opinions :-)

I also found it difficult to not stir! LOL

So I stirred a bit and the whole thing

was very mushy looking. After an hour

on the stove I took it off and let it

drip through two layers of cloth.

I squeezed it a little in the beginning,

because a lot of whey came out. It was

much, much runnier than yogurt. I let it

drip for hours outside the fridge, then

overnight in the fridge.

In the end I got a very smooth, mild

tasting creamy mush with no visible curd bits.

It was great as a dessert with some cooked

fruit.

I think I made a lot of mistakes, since it

was my first time. I will definately do this

again.

I called a dairy and they said to make

buttermilk they let the milk stand 24 hours

at 68 F. They let yogurt stand for 6 hours

at 109 F. According to them half the lactose

is still in the buttermilk after 24 hours.

On the assumption that more lactose gets

eaten up if the bacteria get more time

to work (because it does with the yogurt

bacteria) I think I will let the milk stand around

for longer next time.

Cecilia

[Guest guest]

At 05:52 AM 12/9/2008, you wrote:

I think I made a lot of

mistakes, since it was my first time. I will definately do this

again.

No issues with leftover lactose?

It often takes a bit to get a recipe down to where you want it. But I do

find your experiments fascinating. I wonder if one could find a

thermostatically controlled beverage warmer or something to use to keep

it at the right temperature?

And LOL! I know what you mean about stirring!

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

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