I’ve been messing with this ‘quick farm cheese’ recipe – off and on for several months. I’m trying to achieve a cheese that is sliceable, grateable, melts…..and can be made with a minimum of attention, minimum of pressing, ready same day.
I make a ton of soft cheese. Lots of Creole Cream Cheese. I clabber a lot of milk for the chickens, make tons of butter.
The ‘hard’ cheese has eluded me – at least a hard cheese that I like.
I’m sure I could make a decent cheddar – problem is – time. I haven’t much to spare for cooking the curd, milling the curd, pressing, flipping and re-pressing, and the interminable wait while it ages – all the while hoping it turns out.
This particular cheese – as many times as I’ve made it – barely passed my criteria. Bruce likes it – but then he’s not hard to please. I found it too bland, too rubbery…..yesterday I threw caution to the wind (cheese is supposed to be a fairly exacting science) – and tossed an entire quart of jersey cream into two gallons of whole milk.
Win win! Almost a Havarti style texture, reasonable flavor, slices beautifully. Not perfect – but darn close.
Next batch I make I’m going to try a ratio of 1.75 gallons whole milk – to 2 quarts of cream.
I’ll let you know how it turns out 😊
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Farmer, Transmission Rebuilder, Self Sufficiency Nut. Like the old school way of doing things. "Fast is fine - accuracy is final" (quote by some way back famous gun-slinger - likely just before he got shot dead)
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