Homemade Farmers Cheese tastes creamy, fresh, flavourful and delicious. It is a great alternative to yogurt in the morning. It's delicious mixed into oatmeal or added to smoothies. You can use it to make cookies, cakes, and bread. It's a great substitute for cottage cheese or ricotta.This makes about 2.5 pounds (around 1200 g or a bit less depending on how long it's strained)
Combine the milk and buttermilk in a large ovenproof pot.
Leave on the counter for 24 hours until the mixture is thick like a yogurt.
Preheat the oven to 450F.
Place the pot with the milk mixture into the oven for about 15-45 minutes. See note below.
When the mixture starts to separate into curds and whey, take it out of the oven to cool a little bit, so that it's easier to handle. OR turn the oven off and leave the pot to cool in the oven.
Line a very large colander/strainer/sieve with a few layers of cheesecloth leaving a lot of it hanging over the sides.
Place the lined colander over a large pot or bowl to catch the strained whey.
Pour the mixture from the pot into the colander to strain.
Once the cheesecloth is full, gather the overhanging sides and tie with a string.
Hang the cheesecloth bundle for a few hours or overnight over a bowl to catch the draining whey if you'd like to use it after or over a sink if you don't want ot use the whey.
After all the whey is drained, take the Homemade Farmers Cheese out of the cheesecloth and enjoy.
Store in an airtight container in the fridge for 7-10 days.
NOTE: When I used to make it a few years ago in a different kitchen, it only took 15 minutes in a very hot oven for the mixture to start curdling. However, when I make it in my current oven, it takes closer to 30-40 minutes. So, it depends on your oven.
Alternatively, you could heat the oven to 450F, turn it off, place the pot into the oven and leave it overnight. Resulting homemade farmers cheese will be creamier, smoother and less thick. It's tastier for just eating it for breakfast. If you are thinking of baking with it, then the method I described earlier is better as it yields dryer result
NOTE REGARDING NUTRITION: This is an automatic nutrition calculator that uses just simple math of calculating nutritions in milk and buttermilk. This is NOT how nutrition for Homemade Farmers Cheese works as there will be more concentrated nutrients and some will actually be removed with the whey and the calories will need to be calculated on the final density/mass of the product.