Multi Cooker Yogurt Maker Farmer’s Cheese

Fill the 8 quart pot of the Multi-Cooker with 1¾ gallons of whole milk. Insert a probe thermometer into the pot and heat on saute setting until 170F.

Allow the milk to cool to 110F.

In a separate container mix 1 cup of sour cream or buttermilk and 1 cup of heated (to 110F) milk.

Pour the sour cream mixture into the heated milk and whisk for about 1 full minute to incorporate it into the milk and cover with lid.

Set your multi-cooker to a yogurt setting for 8-12 hours. Loosely cover with lid. Do not disturb the pot while it is setting (no moving, no bumping, no stirring).

When the milk has thickened, this can take between 5 and 12 hours depending on the milk and sour cream brand, cut it into squares with long knife.

Now, heat mixture over low heat to about 120F-140 F. Stir the curds gently with a spoon. When they’re about pea size, stop stirring. You want to catch the mixture when the curds are still soft and not hard and rubbery. If you overheat the mixture, the curds will loose too much moisture and you will get very rubbery cheese.

Pour into a cheese cloth lined pot. Hang the cheese cloth with the curds until the whey stops dripping, about 5-8 hours.

Refrigerate the cheesecloth with the cheese overnight before trying to remove the cheese cloth if you want the cheese to stay in one whole round piece.

If not, you can transfer the cheese to plastic containers and keep in the fridge for up to 2 weeks.