Easter White Cheese Farmers Cheese Food

TWARóG: POLISH FARMER'S CHEESE

Steps:

• Gently warm up the milk on the stove. By "gently", I really mean it! Aim for a slightly warm (not hot!) temperature.
• If you're using raw milk, sometimes a layer of thick cream forms on top - keep it or remove it (I love full-fat everything, so personally I keep it; but if you're avoiding fats - get rid of it). When using raw milk, no sour cream is needed. Just proceed to Step 5.
• When using pasteurized milk from a store, add 8 heaped teaspoons of sour cream (or more!) per 2 quarts (roughly 2 litres) of milk.There is no need to measure the ingredients exactly, it will work either way.
• Blend milk and sour cream together with a fork.
• Pour the milk mixture into a large container, ideally a large cooking pot - that way we won't have to transfer that milk later on.
• Cover the container (that's optional). Some homecooks leave the container uncovered, others cover it with a cheesecloth to keep the insects away. I use a piece of a muslin square and secure it in place with a rubber band.
• Leave the milk in a warm place, for example: on the kitchen counter. Don't stir it, don't poke it - just let it be.
• The fermentation process can take anywhere from a few hours, up to 2 days. That depends on the temperature: if you live in a hot climate, it's likely to be ready within a day. For me, it took a day and a half to curdle.
• Observe the milk, have a taste from time to time. Once it has curdled, the consistency turns jelly-like and the flavour becomes pleasantly sour - it's ready. The longer you wait, the more sour the milk (and therefore eventually: the cheese as well) becomes.
• Carefully move the curdled soured milk into a cooking pot, try not to break the curd too much. If you soured the milk in a cooking pot from the get-go - just keep it there.
• Submerging the knife into the curd, cut it into large cubes, roughly 2 inch in size.
• Start heating the mixture on a 'low' heat. Slowly, gently. If you have a thermometer, aim for the 97-102°F (36-39°C) range in the centre of the pot.
• While heating, gently stir the ingredients from time to time. Start from the edge and then move to the center of the pot. Aim to keep the same temperature for 30 minutes, up to an hour.
• After that time, let the mixture cool completely (2-3 hours are usually enough)
• Place a strainer over a large bowl, to collect the strained whey. Layer it with a cheesecloth (I'm just using clean muslin squares). Pour the curled mixture in.
• Squeeze off the excess whey. Make a knot and hang to drain for 30-40 minutes.
• After draining, you can make it even dryer by pressing it. Just put something heavy (e.g. a jar filled with water) on top of the cheese wrapped in a cloth. The resulting Twaróg will be firmer and more compact.
• Refrigerate until you're ready to use it.

EASTER WHITE CHEESE, FARMERS CHEESE

Steps:

• Make a cheesecloth bag that's 4 layers thick, and about 12" long by 6 1/2 " wide. The bottom 8" or so should taper to a point.
• Place the cottage cheese into a colander, over a bowl, cover with plastic wrap, and place a weight on top. Let it drain for 2 - 3 hours.
• Using an electric mixer, mix all the ingredients until they're well blended.
• Place the cheesecloth bag in a large bowl, with the seems facing out. Pack the mixture in the bag, to about 4" from the top of the cheesecloth. Twist the top, and tie it being careful not to get it so tight that you're forcing the cheese out of the pores of the bag.
• Cover a sheet pan with plastic, then place the filled cheese bag on top. Place the bag so that the seem is in the center of the back, and front, it should almost look like a heart. One end of this sheet pan should be elevated to permit the cheese to drain. You can use either a bowl , or 2 coffee cups to do this. Place a bowl underneath the bottom of the cheese, to catch the liquid that will drain out.
• Cover the cheese with another piece of plastic wrap, and set another sheet pan on top. Carefully place a weight on top of the top pan. But, be careful because the cheese is real soft and the top pan will want to slide off once the weight is on it.
• Store in a cool place, or in your refrigerator for 3 days, being sure to check it so that the weight doesn't fall off. My Mom used to let this rest in the basement, because it was nice and cool, and she used a Belgian Brick that we would have to check now and then to insure that it didn't fall off.
• When the cheese has dried out, cut off the cheesecloth bag with scissors, carefully so as not to break up the cheese. The cheese should be real firm to the touch. Place it flat on a platter, and store in your refrigerator until Easter morning.
• If you haven't gotten enough moisture out of the cheese, you will have a cheese that won't stay together.
• You can start this process a full week before Easter.

UKRAINIAN EASTER CHEESE (PASKA)

Steps:

• Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.
• Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.
• Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.
• Chill until Paska is firm, overnight to 24 hours.
• Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.

EASTER EGG CHEESE

Steps:

• Make a double thick cheesecloth bag that's rounded and about 4" in diameter.
• Pour milk into large bowl and add eggs, salt, and pepper.
• Beat until foamy.
• Pour into saucepan and cook over LOW heat until it becomes SOFT scrambled eggs. Be careful and keep stirring because it burns easily.
• Pour mixture into cheesecloth, twist the open end, tie, then hang from the inside of a kitchen cabinet, with a bowl underneath. Let it hang drain overnight.
• Carefully remove cheese from bag to avoid breaking and cool in refrigerator. You can make this cheese a few days ahead of Easter, and store it in your refrigerator.

TVOROG - RUSSIAN STYLE FARMER'S CHEESE

Steps:

• Pour the milk into a large casserole.
• Add the yogurt. The closer is the yogurt to the expiration date, the better. The milk should be relatively fresh though.
• Mix and leave under a cheesecloth (so that it breathes) for about 48 hours. If the temperature in your house drops to 60F overnight, warm the casserole in the evening on slowest possible heat for about 10-15 minutes.
• After 48 hours (possibly up to 72) the milk will have kefir's consistency and smell.
• Put the casserole on the slowest possible heat for about 60-75 minutes. The contents of the casserole should warm up to 140F but not higher. At this stage a white lump should separate itself completely from a clean liquid.
• Drain the liquid. You may preserve it (this is milk whey) to use in breads and pancakes.
• Tie the lump in a cheesecloth, put it on a strainer, put the strainer to hang over the empty casserole and put a small lid with a weight over the cheesecloth for the complete draining.
• Put the casserole with all the stuff into the refrigerator for 8-12 hours. The longer you keep it there the drier it gets (personal preference matters).