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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: DrChile on October 30, 2013, 04:06:02 AM

Title: Sliceable "Farmer's Cheese" Recipe
Post by: DrChile on October 30, 2013, 04:06:02 AM

So my mom came down from NE ohio for a nice visit and brought with her some sliced white cheese labeled "farmer's Cheese" from the local cheesemaking establishment.  It appeared to be a mild semi-soft cheese made from part-skim milk - any ideas on how to make it?

I've searched for farmers cheese and came up with the traditional version (soft, spreadable, farmers cheese)... but wanted to make this sliceable version to impress my mom.

Thanks!

Trent

Title: Re: Sliceable "Farmer's Cheese" Recipe
Post by: Tomer1 on October 30, 2013, 09:40:37 PM

Likely its renneted (the traditional is lactic) and lightly pressed.

Title: Re: Sliceable "Farmer's Cheese" Recipe
Post by: Pete S on October 30, 2013, 11:41:26 PM

  I just press it like I would a Jack cheese.  I think the jack cheese recipe is the same but with added cream.
 the grocery stores here all have it sliced and packaged like American cheese except it is white.   Pete

Title: Re: Sliceable "Farmer's Cheese" Recipe
Post by: DrChile on October 31, 2013, 05:38:23 AM

Thanks all!
Will try to make soon. 

Trent

Title: Re: Sliceable "Farmer's Cheese" Recipe
Post by: Pete S on October 31, 2013, 02:41:42 PM

  There are several ways to make a cheese more firm . You can cut a little Early (smaller flock multilayer )-cut smaller
-stir more vigorous -cook a little longer or to 1 or 2 dgr. warmer.
  all of these will probably have some effect on the flavor of the final cheese.
  I experiment till I find what works for me.  Pete

Title: Re: Sliceable "Farmer's Cheese" Recipe
Post by: DrChile on January 06, 2014, 04:28:09 AM

Update.
Made it in a Jack style on 11/10/12

2 gallon PH 2% milk
Warmed to 86 F
1.5% flora Danica
Calcium chloride 1/2 tsp in 1/4 cup h20
Rennet 3/8 tsp in 1/4 cup h20
Floc time 22 min
Multiplier 3.5
Initial curd size 3/4" and rested for 10 minutes
Cut to pea size
Cooking time of 45 minutes and temp up to 102 F
Removed 1/2 of whey and added 50 F water to temp of 87 F
Drained curds
Added 2 Tbsp kosher salt to curds.

(Made this before I was pressing initially under whey
Into 4 inch mold
Pressed at 0.4 psi for 1 hr (flipped at 30 minutes)
Pressed at 0.7 psi for 5 hrs

Air dried til rind formed.
Vac packed (I got a foodsaver!!) and aged in 50 F

Opened on 1/2/14. 
A good mild cheese.  Good moisture content.  No pics to show for it other than a pic in the vac bag.
Compared to the a local farmers cheese, a bit softer and moister.  Pretty good!

Trent

Title: Re: Sliceable "Farmer's Cheese" Recipe
Post by: JeffHamm on January 06, 2014, 06:01:42 PM

That sounds like a pretty good first approximation!  Well done!  A cheese to you.  It looks very clean in the bag.  Any problems with moisture being trapped inside?

- Jeff

Title: Re: Sliceable "Farmer's Cheese" Recipe
Post by: DrChile on January 06, 2014, 09:06:19 PM

Thanks!

No major issues.  Did unseal it once about 4 weeks into it cause I thought I saw some fluid, but it really wasn't that much.  Dried it off and resealed it.

Trent

Title: Re: Sliceable "Farmer's Cheese" Recipe
Post by: MacGruff on January 07, 2014, 01:05:28 PM

You deserve a cheese for being able to wait almost 14 months before eating this!!!

 ;)

Title: Re: Sliceable "Farmer's Cheese" Recipe
Post by: DrChile on January 07, 2014, 07:48:15 PM

Lol. Oops... (2013)
Amazing moisture retention too in a 14 mo old cheese.  :D

Trent