[Cheese] farmer cheese etc

[Linda Conroy]

Dear Linda,  I'm new to all this and have started recently making cheese 
from my goats milk. Do you by any chance have a good old fashioned 
recipe for farmstead cheese? Also, could you explain thePiima culture 
and the way the whey is used to make future cheese? I really appreciate 
any help you or anyone here could offer.
                                    Cheri

Greetings Cheri,
Here are excerpts from a handout that I offer in a home cheese making class that I teach. It has the information you ask about. Do note that I am making true farmstead cheese and have learned by observing if I have enough acidity-don't really need any fancy equipment. Developing a relationship with the process over time has given me the information I need to make a good cheese. For a farmstead cheddar I follow Ricki Carrol's recipe in her home cheese making book to some degree, but also add my experience from making the farmer cheese listed below. It is really challenging to follow a recipe, as every cheese acts slightly different and it is helpful to know when to cut the curd by observing not by time frame.
Happy Cheese Making
Linda

Piima (pronounced Pee’ma)

A Scandinavian Culture-this culture originated when it was noticed that cows who had grazed upon a northern European wild herb called Butterwort at the peak of its growth, milk would clabber at room temperature. It was then carefully cultured from this starter and fresh starter taken from each batch. Piima is similar to buttermilk acidophilus and kefir. 
Fermentation and culturing were among the early methods used to preserve and make more digestible the available foodstuffs. These methods were particularly used by nomadic peoples to transport their foods long distances without modern preservation and additive techniques. 

Directions: 
-Take one tsp of prepared Piima in a glass pint jar. Pour one pint of milk or cream over the prepared Piima. Stir and mix thoroughly. 
-let stand uncovered for 30 minutes
-cover to exclude light or placed in a dark cupboard. Allow to stand for 24 hours (75 degrees is an ideal temperature-although I have found Piima to tolerate lower temperatures-it just may take a little longer to culture)
-refrigerate after 24 hours to firm up the now cultured milk or cream. 
-It is now ready for use: to eat and use as a starter for your next batch. You can eat both of these directly-I love to dollop this on whatever I am eating and/or you can turn the milk into cheese (see instructions for Kefir and Yogurt Cheese) and the cream into cultured butter!!
*freeze dried starters can be ordered through the Piima People Box 2614 La Mesa, CA 91943-2614

Farmer Cheese 

This is a simple cheese that is quickly crafted and delicious to eat!! I prefer to make this with goat milk, but it can easily be crafted with cow, sheep or whatever milk you have on hand.  This recipe is adapted from one that was offered to me by herbalist Susun Weed. 

-Warm 1 gallon of milk to 80-90 degrees (you can add fresh whey from your previous batch of cheese as a culture-for every gallon of milk you can add 1 quart of whey. This is not necessary, but it will add flavor to your cheese)
-Once the milk has reached the proper temperature add 7 drops of rennet to each gallon of milk plus a squirt for good luck! 
-With the lid on the pot let stand until the entire mass is solid. This will take approximately 45 minutes to one hour) 
-cut the mass all the way through in a grid pattern (blocks should be approximately ½”)
-slowly heat to 100 degrees (increase heat 2 degrees every 5 minutes) This will take approximately ½ hour.  Turn the curds occasionally. The curds will shrink noticeably as you turn. The whey will increase in quantity as the curds shrink. 
-separate the curds and whey and place the curds in a bowl. Add salt (slightly over salting to taste-as much of the salt will be lost while draining. At this time you can also add garlic and/or herbs) 
-Pour the curds into a cheesecloth-lined colander, which is over a bowl or bucket to catch the whey. 
-Tie the cloth cross ways twice. And hand the bag of curds to drain for one hour (I often hang the bag above of my sink on a hook or with a wood spoon over a large pot or bucket). If you are making 5 gallons worth of cheese you will hang your cheese for 12-24 hours and this will be sufficient pressing. 
-for 1-4 pounds of cheese-after one-hour pour the drained curds into a bowl, break them up gently into walnut size pieces
-place curds into a clean cheesecloth and place into a press. If you do not have a cheese press-you can place the cheese on a plate tie a bandana around the cheese and place between two plates. Place a heavy object/s-clean bricks, containers of water, cast iron pot etc. on top and press for 12-24 hours. 
-Eat and enjoy!! Place unused portion in the refrigerator for up to a week