G'day Dale,

This sounds pretty fiddly to me and you'd need to reduce the quantity, but if you're interested...

http://judaism.about.com/gi/dynamic...ke_-_dairy.html


"Farmers Cheese: How to Make - dairy
...it is the closest
thing I have found to Farmer's Cheese...enjoy!

IMPORTANT NOTE: The buttermilk is boiled *in the carton*.

MM: FARMERS CHEESE
---------- Recipe via Meal-Master (tm) v8.05

Title: FARMERS CHEESE
Categories: Dairy, Misc
Yield: 1 servings

5 qt Buttermilk; low-fat KEEP IN THE CARTON
Water
Cheesecloth strainer

1. 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.

2. 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.

NOTE: Edith sometimes adds a bit of sugar to the
cheese. If you put it in the Food Processor and zap it
with a some milk you have a creamy spread; similar to
cream cheese. We use this in Blintzes and in place of
ricotta in some recipes. It would be wonderful if you
need Farmer's cheese and can't get it.

SOURCE: A Jewish Mother's Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995."

Best I can do...

Roz