Home Made Farmer's Cheese

Home Made Farmer's Cheese

70 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
MLYIN
Recipe by  MLYIN

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 pound

Directions

  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.

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Reviews (70)

Rate This Recipe
sourdough girl
555

sourdough girl

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 measure the juice (or white vinegar works, too). to a gallon of milk, heated to 190 degrees, 1/4 c vinegar or lemon juice should work. and please, use a thermometer! don't rely on "bubbles" which could form at a much lower temperature depending on your altitude! also, let it sit for a full 10 minutes to let the curds fully form! i use 4 layers of cheesecloth (it usually comes folded in half in the packages i buy, so i fold that in half again) so no curds slip through. strain your whey into a container and if it is not yellow, but WHITE, heat the milk and do it all again... the white means there are still milk solids (cheese) contained in the whey that you can extract. when it is through dripping whey out of the cheesecloth (an hour or two) unwrap it and put it in a container in the fridge. i usually make ricotta out of it by sticking the curds in the blender, adding a little milk and blending until smooth. i have made the BEST lasagna with it... VERY creamy mouthfeel and melts delightfully! next, i'm going to try making tangier cream cheese by mixing it with plain, lightly salted yogurt cheese (recipe from this site, but leave out the garlic and black pepper) which is much smoother! PLEASE don't give up on making cheese! try my tips and see how it turns out! thanks, mlyin!

Tangrene
256

Tangrene

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 lost my touch or something...but found that the problem wasn't me...it was my buying a real good brand of milk (vs a store brand) that was ULTRA Pasteurized. Since then I have read it has poor yield if it even works at all. Not worth the time and effort. Hope this helps those who had issues. It probably wasn't you...just the milk.

Doug E. Fresh
218

Doug E. Fresh

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 water off. let sit in the water until cooled (about 2 hours) then pour into cheesecloth and drain for 4-12 hours and "bam" great farmers cheese!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 11.8 g
  • 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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