5 qt Buttermilk; low-fat
Water
Cheesecloth strainer

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. 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 Farmers cheese. Now my Stepmom sometimes adds a bit
of sugar to the cheese. If you put it in the FP and zap it with a some
milk you have a creamy spread; similar to cream cheese. We use this in
Blintzas and in place of ricotta in some recipes.
It would be wonderful if you need Farmers cheese and cant get it.