Homemade Farmers Cheese

• 1 gallon whole milk
• 1 cup plain yogurt
• 1/4 teaspoon liquid rennet
• 1/4 cup cool water (55 to 60 degrees)
• 1 to 2 teaspoons salt

1. Pour the milk and yogurt into a large pot. Heat over low heat, stirring, until the temperature of the mixture reaches 95 degrees F. Check temperature with a thermometer.
2. Dissolve the rennet in the water in a small cup. Stir the dissolved rennet into the milk for 30 seconds. Remove from heat, cover, and let stand 30 minutes to 1 hour or until solid curds form.
3. Cut the curds into 1 inch pieces. Heat them with the
4. whey over low heat to 120 degrees F., stirring gently to bring curds from the bottom to the top (stir for the first 5 minutes, then every 5 minutes after that). It will take about 30 minutes for the curds to reach 110 degrees F.
5. Pour or ladle the curds into a colander lined with a double layer of butter muslin. Let the whey drain for 1 hour or until it stops dripping from the cloth.
6. Transfer the cheese to a medium bowl and add 1 to 2 teaspoons of salt to taste, stirring well.
7. Line two chees molds with a double layer of butter muslin. Fill the molds with the chees, fold the butter muslin over the top, and place about 2 pounds of weight on top. Press for 4 hours in the refrigerator. Remove cheese from molds and remove cloth carefully. Use right away or cover and refrigerate for up to one week.

milk, plain yogurt, liquid rennet, water, salt

Taken from www.epicurious.com/recipes/member/views/homemade-farmers-cheese-51932641 (may not work)