Place the five quarts of buttermilk in a non corrosive
pan; i.e. enamel or stainless steel. Pour water at
least half way up the sides of the containers (use
cardboard ones; not glass bottles). Bring to a boil
and let it go for 20 minutes. Turn of and wait until
the water is tepid. hang the cheesecloth strainer over
the sink or over a large pot. You will need help here.
Pour each quart of 'cooked' buttermilk into the
strainer and let it hang at least 12 hours. What you
will have left in the bag is a very dry
cheese...similar to Farmer's cheese. Now my Stepmom
sometimes adds a bit of sugar to the cheese. If you
put it in the FP and zap it with a some milk you have
a creamy spread; similar to cream cheese. We use this
in Blintzas and in place of ricotta in some recipes.
It would be wonderful if you need Farmer's cheese and
can't get it.
