How to Make Farmer's Cheese
This simple cheese is known as soft
farmer's cheese and "chevre."
"Farmer's cheese" can refer to any of a number of different soft
home-made cheeses which are eaten fresh. "Chevre," which actually
means goat, refers to cheeses made from goats milk.
- Two gallons goats milk
- 1/4 cup cultured buttermilk
- ½ tablet Rennet (or two drops of liquid rennet)
- Warm milk to room temperature (68-70°F)
- Dissolve 1/2 of a rennet tablet in 1/4 cup luke warm water.
- Stir in buttermilk, mix thoroughly.
- Stir in rennet, mix thoroughly, cover, let sit for 24 hours.
- Check for clean break. The curd should be firm enough to cut
into 1/2 inch cubes.
- Ladle the curds into a sterile cheese cloth in a strainer (or
colander), and suspend in a refrigerator or cool place.
- Let the whey drain for 24 hours in a cool place.
- Salt to taste (about 1-2 teaspoons), store covered in the
refrigerator for a week or two. Eat soon as this cheese will not keep for much longer.