Fresh Farmer's Cheese
How to Make Fresh Farmer's Cheese
Fresh farmer's cheese is made by setting warmed milk with a coagulant, cutting the curd, draining it to the texture you want and salting lightly. Draining time is the main texture control.
- Yield
- Yield tracks milk fat and protein content and your draining time.
- Time
- A short working session plus draining and cooling.
- Difficulty
- Beginner
Technical information to be supplied by Bixa.Exact coagulant quantities in this recipe are placeholders pending Bixa's confirmation of product strength. Follow your product label.
Ingredients
- Standard pasteurized or raw whole cow's milk
- Bixa Liquid Microbial Rennet — Quantity to be confirmed by Bixa
- Cheese salt — Quantity to be confirmed by Bixa
Equipment
- Pot
- Thermometer
- Long blade
- Cheesecloth and colander
- Syringe or graduated measure
Method
01Warm the milk
Warm gently and evenly to the temperature your process specifies. Target to be confirmed by Bixa.
02Coagulate
Add diluted coagulant, stir briefly, and leave undisturbed until a clean break.
03Cut and rest
Cut evenly, then let the curd heal for a few minutes before moving it.
04Drain to texture
Drain in cheesecloth. Shorter draining gives a soft, spreadable cheese; longer gives a firmer, sliceable one.
05Salt and chill
Mix salt through evenly, then refrigerate.
Storage
Keep refrigerated and eat within a few days.
Scaling up
This style scales easily, but drain times need to be written down once you make more than one batch a day.
Where to Buy
Ready to buy Bixa?
Buying for a cheese business? Talk to Bixa about commercial orders instead of ordering single bottles.