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- Makes 8 cups.
- dry-curd cottage cheese
- 1 cup unsalted butter
- 1 teaspoon baking soda
- 2 teaspoons salt
- 2 cups sour cream
- 2 tablespoons caraway seeds
Fresh farmhouse cheese Edit
(use 8 cups)
- 1½ gallons homogenized whole milk
- 1 cup buttermilk
- 1 rennin tablets
- cream or sour cream or milk (optional)
Caraway cheese Edit
- Make sure the farmhouse cheese is drained well in cheesecloth (do not add any cream to the cheese after draining).
- Place the butter, baking soda, and salt in the top of a double boiler over simmering water.
- When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour.
- The butter and cheese will be separated.
- Beat in the sour cream and caraway seeds until the mixture is blended well together.
- Pour into a large loaf pan or a crock.
- Cover, and refrigerate for at least 1 hour, until the cheese is firm.
- Turn out onto a serving dish, if you like, bring to room temperature, and serve.
Fresh farmhouse cheese Edit
- Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 °F on an instant-read thermometer.
- Pour ¼ cup of this mixture into a glass measuring cup and heat it in the microwave for 10 seconds on high, or until it is 115 °F; alternatively, heat the ¼ cup milk in a small saucepan until it reaches the same temperature.
- Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend.
- Pour this mixture back into the large saucepan and stir well.
- Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours.
- In the morning, return the pan to the heat and remove its cover.
- For a larger curd cheese, bring the mixture to 130 °F or 140 °F over medium heat; for a smaller curd cheese, bring the mixture to about 115 °F over low heat.
- Continue cooking, stirring occasionally, at the desired temperature for 1 to 1½ hours, or until the curds have separated from the whey.
- Meanwhile, line two colanders with a double thickness of cheesecloth.
- Tie or clip the cheesecloths to the perimeters of the colanders to keep them from slipping inches gently pure half of the mixture through 1 colander and half through the other.
- Let the whey drain off the cottage cheese for about 1 hour.
- Spoon the drained cheese into two 1-pint containers.
- Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor.
- The cheese will keep covered in the refrigerator for up to 1 week.