Home Made Farmer's Cheese

Home Made Farmer's Cheese

76
MLYIN 4

"My Polish friend's mother gave me this recipe years ago. She has been making this cheese forever in her house and also ate it while growing up in Poland. This is an easy home made farmer's cheese. It doesn't age well, so be sure you eat it within a week after it's made - well, if you can let it last that long. If you bake with it, it melts very beautifully. It makes a perfect soft cheese for snacking."

Ingredients

25 m servings 148 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
  2. When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
  3. Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.

Footnotes

  • Variation
  • My Polish friend would also put hot pepper or black pepper into the milk before straining. This cheese is very flexible, so I'm thinking that you could put in jalapeno or other things that you like. Experiment, and leave a review of what you think.
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Reviews

76
  1. 79 Ratings

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this recipe makes wonderful, versatile soft cheese! i think the other reviewers had a problem because of the temperature of the milk when they added the juice. also, lemons vary in size, so me...

I've made this sort of cheese for 35 years and I can tell you that one must beware of ULTRA Pasteurized milk. I couldn't figure out why all of a sudden I had little curd formation. Thought I had...

I use buttermilk and it works much better. I just put the half gallon container in a large pot, turn it on and wait for the water to boil when the water starts boiling, wait 10 minutes and turn ...

That's almost the way my Grand Mother was doing it except she wouldn't use lemon (as it was not really avaiable in polish country side) but just let stay fresh unpasterized milk for about 2 days...

(Sept. '08)Since lemons vary so much in acidity and yield of juice, I have had much better and more consistent results using white vinegar. I started with a quarter cup, as I did not want a vin...

We were skeptical and scared yet hopeful after reading everyone elses reviews on this recipe. But we tried it. We stood over the pot for a really really really long time. We finally saw some ...

I tried this recipe tonight and the results were excellent. I had only 4 cups of milk, so I used 1 tablespoon of lemon juice. I heated the milk to 190F, removed it from the heat, and stirred in ...

This recipe worked wonderfully for me. It made a cream-cheese-like cheese. My only compliant might be that it wasn't salty enough. But I suppose you could put this on salty crackers and it would...

I followed the tips from some of the other reviewers and was able to get a wonderful amount of cheese from this recipe! This is so great and easy to do! : )