Multi-Cooker Farmer’s Cheese
Did you know, that with only two ingredients that you most likely already have in your fridge your can make your own Farmer’s Cheese? In our house farmer’s cheese is pretty much a staple, but if it is not in yours, I think it should be! Not only is it good for ya, it is also very delicious!
If you’ve never had it, the taste is a cross of Greek yogurt flavor and soft feta cheese consistency.
In our house the kids will eat it as is, or mixed with flavored yogurt. I like to eat it on a piece of toasted bread, with some good quality butter, a thick slice of cheese and a generous sprinkle of sea salt. So simple, yet so delicious.
You can make this cheese using a regular pot to heat the milk, like I have shown HERE, but if you have some sort of multi-cooker like an Instapot, or in my case FAGOR multi-cooker that has a yogurt setting, your chances of success are increased significantly. The low heat setting (110F) of the yogurt setting keeps the milk warm throughout the incubation process, which creates the perfect environment for the bacteria to do its thing.
Now read on so that you can make this deliciousness as well!
Yogurt Maker Farmer's Cheese
Ingredients for Multi-Cooker Farmer's Cheese
- 1¾ gallons of whole milk
- 1 cup sour cream/ buttermilk
- Multi-cooker or a pot
- Cheese cloth
- Wooden Spoon
How to make Multi-Cooker Farmer's Cheese
Fill the 8 quart pot of the Multi-Cooker with 1¾ gallons of whole milk. Insert a probe thermometer into the pot and heat on saute setting until 170F.
Allow the milk to cool to 110F.
In a separate container mix 1 cup of sour cream or buttermilk and 1 cup of heated (to 110F) milk.
Pour the sour cream mixture into the heated milk and whisk for about 1 full minute to incorporate it into the milk and cover with lid.
Set your multi-cooker to a yogurt setting for 8-12 hours. Loosely cover with lid. Do not disturb the pot while it is setting (no moving, no bumping, no stirring).
When the milk has thickened, this can take between 5 and 12 hours depending on the milk and sour cream brand, cut it into squares with long knife.
Now, heat mixture over low heat to about 120F-140 F. Stir the curds gently with a spoon. When they’re about pea size, stop stirring. You want to catch the mixture when the curds are still soft and not hard and rubbery. If you overheat the mixture, the curds will loose too much moisture and you will get very rubbery cheese.
Pour into a cheese cloth lined pot. Hang the cheese cloth with the curds until the whey stops dripping, about 5-8 hours.
Refrigerate the cheesecloth with the cheese overnight before trying to remove the cheese cloth if you want the cheese to stay in one whole round piece.
If not, you can transfer the cheese to plastic containers and keep in the fridge for up to 2 weeks.
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