Farmer Cheese Recipes
EASY FARMER'S CHEESE RECIPE
Steps:
- In a large pot, bring the milk to a boil over medium heat. Make sure to stir it occasionally so it doesn't stick or burn to the bottom.
- As soon as the milk begins to boil, turn off the heat. Using a spatula or slotted spoon, stir in the lemon juice and white vinegar. Within 5 minutes, the milk should begin to curdle.
- Line a colander with a cheesecloth and pour the milk through to strain out the curdles.
- Bundle the cloth around the cheese like a coin purse and bring out as much of the whey as you can.
- Place the wrapped cheese on a plate and weigh it down with a heavy pot or pan. Leave it to press overnight.
- Keep the farmer's cheese stored in an airtight container in the refrigerator and use it in your favorite recipes and baked goods. Enjoy!
Nutrition Facts : Calories 3509 kcal, Carbohydrate 285 g, Protein 180 g, Fat 185 g, SaturatedFat 106 g, Cholesterol 568 mg, Sodium 2444 mg, Fiber 1 g, Sugar 291 g, ServingSize 1 serving
HOME MADE FARMER'S CHEESE
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
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
FARMER CHEESE
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
Categories Appetizer Snack Ingredient
Time 1h45m
Number Of Ingredients 4
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
FARMER CHEESE CHEESECAKE
Categories Cake Cheese Egg Dessert Bake Shavuot Cottage Cheese Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Active time: 45 min. Start to finish: 10 hr. Make crumb crust as directed in separate recipe. Preheat oven to 550°F.
- Purée farmer cheese (or cottage cheese) with sugar in a food processor until completely smooth. Then beat together cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
- Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
- Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
KEFIR FARMER CHEESE
Make farmer cheese at home with just one container of kefir and a little bit of patience.
Provided by Julie Smolyansky
Categories HarperCollins HarperCollins Cheese Dairy Healthy
Yield Makes 1/2 cup
Number Of Ingredients 1
Steps:
- Line a fine-mesh sieve or colander with three layers of damp cheesecloth and set it over a large bowl. Pour the kefir into the cheesecloth-lined sieve. Allow it to drain for 24 hours in the refrigerator or on a cool countertop; transfer the drained kefir to a small heatproof bowl or pot and place this in a larger pot. Set it on the stove and fill the larger pot with enough water so that it's even with the kefir in the bowl, but not high enough that the water can spill over the sides of the bowl and into the kefir. Bring to a boil over medium-high heat and boil for 5 minutes. Turn the heat off and let cool, while sitting in the water, to room temperature. When cool, line another fine-mesh sieve or colander with three fresh layers of cheesecloth and pour the kefir into the colander, letting the liquid drain off.
- When the liquid has mostly drained, bring the corners of the cheesecloth together, forming a ball, and give the remaining cheese a good squeeze, holding the corners tightly. (Discard the liquid.) Use kitchen string or butcher's twine to tie the corners of the cheesecloth together and hang the kefir over a sink or bowl overnight (unrefrigerated in a cool kitchen, away from sunlight). In the morning, it will resemble densely packed cottage cheese. Transfer the cheese to a sealed container and store in the refrigerator.
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