Amish Farmers Cheese Recipes

FARMER CHEESE

Farmer Cheese image

Crumbly and soft, farmer cheese is incredibly versatile. Enjoy your homemade cheese on top of crackers, salads, crusty bread, and more.

Provided by Jennifer Meier

Time 1h45m

Number Of Ingredients 4

Ingredients

1/2 gallon milk, whole pasteurized
1/4 cup white vinegar
Optional: fresh dill or chives, finely chopped
1 teaspoon salt

Steps:

Enjoy the cheese as is or in any of your favorite recipes.

Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Cholesterol 6 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 105 mg, Sugar 3 g, Fat 2 g, ServingSize 2 cups cheese (4 servings), UnsaturatedFat 0 g

GERMAN FARMER'S CHEESECAKE TOPFENTORTE

German Farmer's Cheesecake Topfentorte image

Farmer's Cheese is a fresh, moist cheese with very small curds pressed into blocks (Topfen in German), it's the basis for many central European desserts. For the best results, use whole milk cheese and not the low fat variety. It is available at well stocked cheese stores. If necessary, substitute small curd cottage cheese (not creamy or California style, which are too liquid), rubbed through a coarse meshed sieve. Topfentorte is a light, even delicate, alternative to the dense American classic. Some bakers consider a cracked cheesecake a disaster, but a few shallow hairline cracks are fine. Deep cracks are caused by overbaking, so don't be tempted to bake longer than necessary, even if the center seems underdone. Residual heat will continue to cook the cake outside of the oven, and it firms up even more when chilled.

Provided by Olha7397

Categories Cheesecake

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

1 cup all-purpose flour
1/4 cup sugar
1 pinch salt
7 tablespoons unsalted butter, at cool room temperature, thinly sliced
2 large egg yolks (save 1 white for the filling)
1/2 grated lemon, zest of
1/4 teaspoon vanilla extract
1 lb farmer cheese
1 cup sour cream
3/4 cup sugar, divided
1/4 cup milk
2 tablespoons cornstarch
2 teaspoons vanilla extract
1/2 grated lemon, zest of
1/4 teaspoon salt
4 large eggs, separated, plus
1 large egg white, at room temperature
1/4 cup golden raisin
1/4 cup sliced blanched almond

Steps:

Position a rack in the center of the oven and heat to 325°F Lightly butter a 9-inch round springform pan.
TO MAKE THE CRUST: Combine the flour, sugar, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. In a small bowl, beat the egg yolks, lemon zest, and vanilla and pour into the well. Stir with a fork until the mixture is well moistened and the crumbs hold together when pressed between your fingers. Gather up the dough. Press it firmly and evenly into the pan, bringing the dough about 3/4 inch up the sides. Pierce the dough all over with a fork and refrigerate for 2 minutes.
Bake until the crust is set and barely beginning to color, about 12 minutes. Cool completely on a wire rack.
Reduce the oven temperature to 350°F.
TO MAKE THE FILLING: Rub the farmer's cheese through a wire sieve into a medium bowl. Add the sour cream, 1/4 cup of the sugar, the milk, cornstarch, vanilla, lemon zest, and salt and beat with a handheld electric mixer on medium speed until combined. One at a time, beat in the egg yolks.
Using CLEAN beaters, beat the 5 egg whites in a medium bowl on high speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar and beat until the whites form stiff, shiny peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remainder. Pour the filling into the cooled crust and spread evenly. Sprinkle the raisins and almonds over the top.
Bake until the sides of the filling are gently puffed and barely touched with golden brown, even though the center will seem unset when the pan is give a jiggle, about 40 to 45 minutes.
Remove from the oven and immediately run a sharp knife around the inside of the pan to release the cake. Transfer to a wire rack and cool completely. Remove the sides of the pan. Cover the cake with plastic wrap and refrigerate until chilled, at least 2 hours or overnight. Serve chilled, using a hot, wet knife to slice the cake. Makes 12 servings.
MAKE AHEAD: The cheesecake can be made up to 2 days ahead, covered, and refrigerated.
Kaffeehaus.Rick Rodgers.

Nutrition Facts : Calories 307.2, Fat 15.1, SaturatedFat 7.9, Cholesterol 135.1, Sodium 110.7, Carbohydrate 30.9, Fiber 0.7, Sugar 19.6, Protein 12

HOME MADE FARMER'S CHEESE

Home Made Farmer's Cheese image

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.

Provided by MLYIN

Categories 100+ Everyday Cooking Recipes

Time 25m

Yield 16

Number Of Ingredients 3

Ingredients

1 gallon whole milk
1 pinch salt
1 large lemon, juiced

Steps:

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.
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.
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.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 11.8 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.3 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 97.8 mg, Sugar 11 g

AMISH BREAKFAST CASSEROLE

Amish Breakfast Casserole image

We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. -Beth Notaro, Kokomo, Indiana

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Steps:

Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 273 calories, Fat 18g fat (10g saturated fat), Cholesterol 153mg cholesterol, Sodium 477mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

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