Hi Heidi - you asked for the simple farmers hard cheese:-
FARMERS CHEESE
(I generally make half the amount and age it in a cave)
9 liters whole milk
Mesophillic starter
1/2 tsp rennet
Tbls. cheese salt
Heat milk to 98 F add starter, stir, ripen 45 min
Add diluted rennet
Set @ 90 F for 45 min
Cut curd into 1.5 inch cubes
Place pot in hot water bath - raise slowly to 100 F over 30 min, stir occasionally
Rest 5 min
Enjoy,
Glyn
Drain in cheese cloth 1 hour
Break into walnut sized pieces add salt
10 lbs for 10 min
Turn redress press 20 min
Air dry 2-3 days in fridge
Wax Age >1 month
Preserving, Canning and Cheesemaking Australia
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Farmers Cheese
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Recipes are posted by individual people, some use pasteurised milk some not. This is entirely up to the individual to decide if they wish to pasteurise their milk prior to cheesemaking or making other dairy product. This forum does not make any recommendations in regard to pasteurisation of milk.
Recipes are posted by individual people, some use pasteurised milk some not. This is entirely up to the individual to decide if they wish to pasteurise their milk prior to cheesemaking or making other dairy product. This forum does not make any recommendations in regard to pasteurisation of milk.
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