Agriculture Reference
In-Depth Information
This easy cheese is great on bagels or mixed with herbs as a
vegetable dip.
Scrape the cheese out of the cheesecloth into a clean, covered
container. Add and mix salt, dried herbs such as garlic
powder, dill, or basil into the cheese as desired. This is what
is called a “fresh” cheese and it should be refrigerated
promptly after making. Use within a week to avoid spoilage.
Because of all the different things you can mix with this, it is
a very versatile cheese that can be used for bagels, dips, and
dressings.
Soft Cheese using Yogurt Starter Culture: Farmer's Cheese
Add ½ teaspoon of 30% calcium chloride solution to ¼ cup of
water, and mix thoroughly with one gallon of milk in a double
boiler. Using the double-boiler, raise the temperature of the
gallon of milk to 105 degrees. While the milk is heating,
dissolve ¼ of a rennet tablet in ¼ cup of cool non-chlorinated
water. Once the milk has reached 105 degrees, keep it there
for five minutes and then add one cup of plain yogurt, stirring
it in thoroughly. Keep the temperature at 105 degrees for ten
minutes, then turn off the heat.
