Homemade Farmer's Cheese (Bakers or Quark Cheese)

Homemade Farmer's Cheese (Baker or Quark Cheese)

By Kerri Downey

Happy Sunday! [So] my husband and I had lunch with the Pastoral/Counseling Pastor and his wife accidentally on purpose today. (We were in line at a local restaurant and they came in behind us. We sat together and had a BLAST!) As always with me, I turn the conversation to food. I can't help it. If I'm not talking about "Signing," I'm talking about food. The conversation went to cheese making. Yes, I've tried it. And, yes... I learned from my mistakes, and I have (rolling my eyes here) words of wisdom to pass on.

The basic [beginner] type cheese. Very easy and not time consuming is the Farmer's Cheese, also known as baker's cheese and Quark. (I had to look how that was spelled. It's a German spelling okay!) This basic recipe is good for making a crumbly cheese that you can add to your soups and salads, and with a tweak you can make it into a spreadable cheese.

The first thing you have to decide is what kind of acid you want to use. Vinegar creates a indistinct taste. I've heard it described as a neutral taste. Lemon or Lime juice give your cheese a citrus-y tang that is there but not at all over powering.

For my first attempt I used vinegar but following attempts have all been with lemon. Which I have decided I prefer.

Besides your acid you will need a gallon of milk at room temperature (very important) a submersible thermometer a measuring spoon a wooden spoon or an automatic stirrer and a cheese cloth.

If you are interested, like me, in making a spreadable cheese then you will also want to add to your list a quart of buttermilk and a pint of heavy whipping cream.

• 1 -  Pour your room temperature milk into a heavy  bottomed soup pot. 

We happen to buy milk several gallons or half gallons at a time when on sale and keep them in the deep freeze until needed then we thaw and use. I made the mistake of using VERY cold milk the first time I made cheese. While it worked it cost me considerable time. Using room temperature saves you time and makes the process much more enjoyable. Also, if you don't have an automatic stirrer I suggest you order one NOW! lol... take it from me the constant stirring will drive you batty. I have so much to do that standing over the stove for 45 min. is not on the to do list.

• 2 -  Set your heat to almost but not quite medium. Stir, or add your automatic stirrer, until your milk reaches 192'F - 197'F. It takes a while be patient.
• 3 - If you are making the basic cheese recipe add your acid here. By the tablespoon full add your vinegar/lemon/lime until your milk begins to separate. Stir by hand with a wooden spoon.
• 4 - If you are making a spreadable cheese add your quart of butter milk and bring at this point, continuing to stir until you bring it back up to temperature. THEN add your acid... adding your vinegar/lemon/lime by the tablespoon full until your milk begins to separate, stirring in by hand with a wooden spoon.

A gallon of milk will take approximately 5 tablespoons of acid before it separates. Adding buttermilk adds volume, so depending on the type of milk you used... 2% or whole (I prefer whole) it may take more or less acid. 

You will KNOW when your milk begins to separate. You know the story about Little Miss Muffet? Well she was eating the curds and drinking the whey. Yum! Seriously!

You will begin to see little chunks, (for want of a better description) begin to rise to the top. As you stir the whole pot will just suddenly separate. It is a hoot and the first time a shocker! After that, its like.... wait for it... wait for it.... ta-da!

Once your milk has separated, remove it from the heat, place a lid on the pot and let it set anywhere from 15 - 30 min. There is no absolute time minimum or maximum. The goal here is to allow the curd to form and harden somewhat. If you pick one up you will say, "harden, that's not hard." Maybe 'come together' is a better word. At any rate. Once you move it from the heat and put the lid on it, it's time to do something else for a while. No peeking! Leave it alone until your ready for the next step.

• 5 - Place a drainer lined with a cheese cloth over another soup pan and slowly pour your curds into the strainer. Go slowly! When you are finished you will be left with yummy curds that look like this (left) and the the whey (right).

Believe it or not the whey is YUMMY! I was surprised at it's sweetness. I felt like I could easily use it in pudding but I have yet to try that. I did however, save it in a gallon jug and placed it in the deep freeze for something later. (I have read that you can re-heat it and make Ricotta cheese. And also while reading I found out that the meaning of Ricotta is twice cooked. Interesting huh?)

At this point you can eat your cheesy creation. You can use it warm in a lasagna or eat it like cottage cheese. However, if you plan to keep it around for a few days you will need to drain it a little more by pressing our hanging your cheese. 

• 6 - To press your cheese roll the cheese cloth and place a can or can's equaling about 3 lbs on top of it and leave it for about an hour to squeeze out the extra juices. OR, you can hang the cheese cloth from say... a cabinet door and let it hand for about an hour or until it stops dripping. 

If you are aiming at a crumbly cheese to use for toppings or a stiffer cheese this is where you stop. IF you added the butter milk there is one more step. And ohhh my, I'm in... I love spreadable cheese! My hubby and I could live on crackers and cheese I think. Forever!

• 7 - divide your cheese ball into as many halves as you would like to make varieties. I LOVE onion and chives and cayenne so we divide into two equal haves but you can use any combination of flavors that you like. In a medium sized bowl place the portion of cheese and using a wooden spoon work in a smidgen of heavy whipping cream at a time until you have the consistency of dipping cheese that you like. When you have reached the "PERFECT" consistency for you and your family, add your flavoring, and a little salt. It actually takes a little more seasoning and salt than you think. AND it is easy to over season/salt. Going easy with the seasoning is a good idea until you get to the taste that you like and it is still not over powering. Place in a plastic container with a good tight lid and your done!

Wa-la! You have made your very own cheese! How easy was that?! 

As always, Bon Appitit!

Kerri Downey