I'm excited to say, I made Lithuanian (farmer's) cheese just like my grandmothers used to make! It was pretty easy:
|Cheesecloth, heating milk, draining curds, hanging cheesebag|
1 gallon milk (raw would be the best, but I used organic pasteurized soured milk which makes a tangier cheese)
Before it comes to a boil, take off heat and gently stir in
1/2 gallon buttermilk
The milk will curdle and the whey will separate out. Once cool enough to handle pour into a cheesecloth bag. The gauzy "cheesecloth" found in stores will not hold in the curds. My grandmother's caretaker sewed a linen cheese bag for me (years ago - just finally using it!). A muslin pillow case works well also. Hang cheesecloth over bowl or sink. Once the liquid stop dripping, press the cheese in the bag between 2 boards and weigh down with a weight. I used two cutting boards and a cast iron pot filled with water. Leave overnight.
|Cheese being pressed between two cutting boards and weighed down with cast iron pot filled with water.|
The longer it is pressed the drier it gets. When it is the desired dryness, remove from bag and salt to taste. You can also sprinkle with caraway seeds and other herbs. Enjoy!
Like Women's Endurance Gear on Facebook