To make the cheese combine the milk, cream, and buttermilk in a large pot and give it a quick mix. Place on the stove and warm over low heat until it gradually reaches 208f / 97c don’t try to rush it and risk scorching the bottom. You should be able to see the curds separating from the whey, don’t stir it. Remove from the heat and cover the pot with a lid or plastic wrap and let it sit for 30 minutes.
While the cheese is setting up in the pot, grab your sieve and 2-3 layers of cheesecloth. Set up your sieve set over a bowl or a large Bain marie with the cheesecloth lining the inside.
When you’re ready, slowly pour the curds and the whey through the cheesecloth lined sieve. Let this drain in your fridge for several hours or even better overnight. All the whey will drain from the cheese and sit in the bowl below. If you try to force it you might push solids through and lose a little cheese.
Add the cheese to a food processor with the salt and pulse it smooth, you can use some of the reserved whey to adjust the consistency if you want. Store in the fridge and use within 5 days
The whey is also a usable product, for baked goods, smoothies, whey caramel, or I know some people that use it for their plants.
To assemble the dish, quarter your figs and dress them with the vinegar and a light pinch of salt. Spread the farmer cheese on a plate, place the figs on top. Add the chopped walnuts then drizzle over the honey and olive oil. Finish with a pinch of flaky salt and a crack of black pepper. Serve with toasted bread
