How to Make Fermented Farmer's Cheese -- Another Name for Cream Cheese

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is cost-effective.

cultures

🥗Healthier: probiotic capsules

💰Cheaper: buttermilk

Probiotic capsules provide similar benefits, while buttermilk is often less expensive.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be more cost-effective and have a longer shelf life.

Pour 1 gallon of whole milk into an enameled cast iron pot.

Add 1/2 cup of cultured buttermilk to the milk and rinse out the measuring cup with some milk.

Cover the pot and let it sit at room temperature for 24 to 36 hours to ferment.

After fermentation, check the mixture; it should be firm with a fine curd.

Heat the mixture on medium heat (3 out of 9) until it reaches 120 degrees Fahrenheit, stirring occasionally to maintain an even temperature.

Once at 120 degrees, turn off the heat and let it sit for 15-20 minutes to allow curds to solidify further.

Prepare a straining material (jelly bags or cheesecloth) by boiling it to sanitize.

Gently ladle the curds into the straining material, being careful not to break them up.

Tie the straining material and suspend it to drain for 1-2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens