Multi Cooker Yogurt Maker Farmer’s Cheese

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    Multi-Cooker Farmer’s Cheese – detailed step by step instructions on how to make your own Farmer’s Cheese with just 2 Ingredients!

    Multi Cooker Yogurt Maker Farmer's Cheese
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    Servings Prep Time Cook Time
    15 12hours 30minutes
    Servings Prep Time
    15 12hours
    Cook Time
    30minutes
    Ingredients
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    Instructions
    1. 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.
    2. Allow the milk to cool to 110F.
    3. In a separate container mix 1 cup of sour cream or buttermilk and 1 cup of heated (to 110F) milk.
    4. 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.
    5. 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).
    6. 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.
    7. 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.
    8. Pour into a cheese cloth lined pot. Hang the cheese cloth with the curds until the whey stops dripping, about 5-8 hours.
    9. 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.
    10. If not, you can transfer the cheese to plastic containers and keep in the fridge for up to 2 weeks.
    Nutrition Facts
    Multi Cooker Yogurt Maker Farmer's Cheese
    Amount Per Serving
    Calories 279 Calories from Fat 126
    % Daily Value*
    Total Fat 14g 22%
    Saturated Fat 8g 40%
    Cholesterol 45mg 15%
    Sodium 206mg 9%
    Potassium 604mg 17%
    Total Carbohydrates 21g 7%
    Sugars 23g
    Protein 14g 28%
    Vitamin A 14.8%
    Calcium 51.7%
    Iron 0.7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Mike Pirano, chef who is specialized in Italian cuisine. Throught his travels accros all regions of Italy he mastered vast viriety of pasta dishes. Besides his undisputed cooking skills, his sence of humor is something that gets us all going every single day. His love of football and wine is now well known, but exact ingrediens of his marinara sauce is something he will not share with anyone.

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