This Farmers Cheese recipe is a big favorite of mine and is very easy to make. The cheese is ready in four weeks and may be a bit flaky, but is very flavorful.
Heat milk to 32 C
Add Mesophilic Starter, dissolved in Distlilled Water, stir well
Cover and keep at 32 C for 45 minutes to ripen
Add Rennet, diluted in Distilled Water, stir gently up and down for 1 minute. Top stir for 1 minute
Cover and keep at 32C to set for 45 minutes
Cut the curd in 6 mm cubes
Slowly heat curds and whey in a double boiler to 38 C (About 30 minutes from 32 C to 38 C)
Stir curds gently to prevent matting
Cover container and keep at 38 C for another 5 minutes
Pour curds into cheesecloth lined colander
Hang the cheesecloth to drain for 1 hour, out of draft to keep curds warm
Put curds in a bowl and break gently with hands to walnut size pieces
Mix in 1 g of fine salt per liter of milk
Firmly pack curds into cheesecloth lined mould
Apply 5 Kg pressure for 10 minutes
Remove curds from mould, turn over and put into cheesecloth lined mould
Apply 10 Kg pressure for 10 minutes
Remove curds from mould, turn over and put into cheesecloth lined mould
Apply 20 Kg pressure for 12 hours
Remove cheese from mould
Air dry at room temperature on wooden board for about 2 – 4 days
Turn cheese several times per day until rind has formed
Wax or vacuum seal
Age for at least one month