Saturday, October 17, 2009
At Rupperts we served Farmers Cheese with warm bread before everyone started their meal. So, everyday we made the cheese. We chose this as a condiment to serve with our bread because it was delicious, light and paired well with all foods. Sometimes we would make it with raw goats milk if a farmer brought it to us, often with it with dairy from Lewes Farm. Before yesterday I had not made farmers cheese in years and even though I used to make it everyday I must confess to not remembering the exact proportions. Luckily the cheese if forgiving and there are many possible variations that will result in excellent cheese.
The batch we made yesterday came out great and we are going to mix in some herbs and serve it on a walnut cracker with a slice of honeycrisp apple after our last savory course and before our first sweet course at tomorrows Home Restaurant.
You can substitute this for store bought ricotta in any recipe. For the batch we made yesterday we used Trickling Springs Dairy that we bought from Timor Bodega.
2 cups buttermilk
1/2 gallon milk
salt to taste
1/4 cup white vinegar
Place all ingredients in a pot and gently heat. The curd will separate to the top. Use a ladel to gently remove the curd from the liquid. Put curd in a strainer to separate the solid from the liquid. Once all of the solid is separated adjust salt and chill.