Bacon Chilli Farmer's Cheese

Picture of Bacon Chilli Farmer's Cheese
Hey Folks, here is a simple way to make cheese in just over an hour. You can eat it plain or spice it up like I have here with bacon and chillies.

There are many ways to make cheese, and I have found this to be the easiest.

This cheese could be eaten right away (soft) or placed in the fridge over night to stiffen up, your choice.

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Step 1: What you will need

Picture of What you will need
Large pot
Cheese cloth or muslin cloth
Mortar and pestle (optional)
Bacon (about two slices)
Fresh or ground Chillies
4 cups of Whole Milk
1cup Butter milk
2tsp of lemon juice or white vinegar
3/4 tsp of salt or to taste (try using Bacon Salt)

Step 2: Cook some Milk

Picture of Cook some Milk
Add the milk to a large pot and slowly bring it to about 175 degrees F. Stir gently to avoid burning or a skin forming on the top. Use a thermometer to help with the temperature.

Step 3: Adding some sweet butter milk

Picture of Adding some sweet butter milk
Once you have reached 175 degrees F, add the butter milk and lemon juice. Turn of the heat and stir gently. The mixture will begin to curdle and you will be left with  the curds and whey. Let it sit for 10 to 15 minutes.

Step 4: Bacon and Chiilies

Picture of Bacon and Chiilies
While the Milk mixture is resting, cook up some bacon. I have found that broken up crispy bacon and dried chillies work best.

Use the Mortar and pestle to crush your bacon, or break by hand, it's up to you.

Step 5: Bye Bye Whey

Picture of Bye Bye Whey
Place the cloth over a colander and slowly spoon the curds in. The whey will slowly seep through the cloth.

Step 6: Hanging time

Picture of Hanging time
Tie of the top with some string and hang over a bowl for about an 30 minutes, and lightly squeeze any extra whey out.

Step 7: Yummy flavours

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After 30 minutes, place the cheese in a bowl and add the salt, bacon and chillies. Mix well.

Step 8: Mold the cheese

Picture of Mold the cheese
Place the cheese in a mold or small dish and place in the fridge overnight to suck up those flavours.
thomas96661 year ago

I may be wrong in saying this, but have I found another Scottish home cheesemaker? Great recipe though, keep them coming :D

scooter76 (author)  thomas96661 year ago
Kinda, I'm a Canadian from Scottish parents living in Scotland, so best of both worlds. Glad you like the recipe, have a couple more up my sleeve....( by the way, live in St. Andrews)

I was close though!

Keep the cheeses coming, the more the world knows about this great art the better

I love St. Andrews, great place
Could you possibly tell the university to give me an offer? Getting worried :D

scooter76 (author)  thomas96661 year ago

HaHa will do.

Kiteman2 years ago
Does this sort of cheese age well?
scooter76 (author)  Kiteman2 years ago
To be honest I have no idea. When ever I have made it, its gone within a day. It's a soft cheese, so if not covered well, it will dry out. I would not leave it for more than a week.

With the way that this cheese is made, if it's left out in the open air it'll dry into basically a big ball of plastic in about 2-3 days. If you want something that'll last for a bit, use rennet or a variant of rennet to curdle the cheese.
Vinegar and other acids make a polymer similar to cheese but it hardens quickly and can't be saved (to the best of my knowledge)

scooter76 (author)  thomas96661 year ago
Very good point, and will make sure I remember to add that to the step by steps. I will say though, when I make this, it never lasts more ten a day. Thanks for the tip.

Go to about 1 min 40

And that's why you don't want to consume after 2 days :D
But yeah, all fresh cheeses should be consumed within a day of making them. If not, then you aren't a fan of cheese and shouldn't have made it in the first place xD

I kind of thought that might be the case, thanks.
Pat_Maroney2 years ago
I got to do something similar in culinary school. I think we only used lime juice to curdle and make ricotta cheese. I remember it tasted "limey", do go get any citrus flavors with this recipe?
My lady's head is going to explode when I make this for her, thank you for sharing!
scooter76 (author)  Pat_Maroney2 years ago
I have used vinegar as well instead of lemon juice, which works well. Hope your lady enjoys.
Wynd2 years ago
Oh my, I think I've found a recipe that both my Mum and I will make often ;D I'm addicted to cheese, and this sounds like such a great way to have different flavors [one for each person, at least, lol] ;)
scooter76 (author)  Wynd2 years ago
Cheers, Let me know how you get on.
Wynd2 years ago
Oh my, I think I've found a recipe that both my Mum and I will make often ;D I'm addicted to cheese, and this sounds like such a great way to have different flavors [one for each person, at least, lol] ;)
beetleman2 years ago
Drizzle some chilli oil on that, and you are set.
scooter76 (author)  beetleman2 years ago
Yep, tried this and its great.
St Andy2 years ago
Looks tasty. How much cheese is that? weight or size.
scooter76 (author)  St Andy2 years ago
I have never weighed it, but its at least a cup of cheese. cheers
That is just awesome!
scooter76 (author)  Penolopy Bulnick2 years ago
Cheers, yummy too.