Farmers Cheese Recipes
FARMERS CHEESE WITH GREEK YOGURT (TVOROG)
My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese.
Provided by Natasha Kravchuk
Categories Easy
Time P3DT2h2m
Number Of Ingredients 3
Steps:
- In a large stainless steel pot, whisk together 1 gallon milk, 35 oz Greek yogurt and 2 Tbsp sour cream. Cover and place in a warm 100˚F oven for 1 hour until luke-warm. (For many ovens, the lowest temp setting is 170˚F, so if that is the case for you, keep an eye on the mixture and take it out of the oven as soon as it's just warm).
- Place the covered pot in a warm room for 24 hours (I put it next to a heating vent on the floor). When it's done, it should become the consistency of sweetened condensed milk and pulls when you lift it up with a spoon. DO NOT STIR.
- Place on the stove and heat again over low heat for 40 minutes or until warm. DO NOT STIR. Heat it slowly, since high temperatures destroy the nutritious protein. Remove from stove and place in a warm room for another 24 hours. It should be consistency of regular yogurt.
- Place on the stove over medium/low heat 40 minutes or until hot. The cheese will separate from the whey. Turn off the heat and let it sit covered for an hour (this helps for the curds to separate as well). DO NOT STIR.
- Place 2 layers of very fine mesh cheesecloth over a large colander set inside a large bowl. Pour cheese mixture over cheesecloth. Keep the leftover liquid - this is called whey - refrigerate it and use instead of water for making the best bread you've ever had!
- Tie a knot with your cheesecloth. To squeeze out excess liquid, place a cutting board either in a baking dish or in the sink. Place tied bag of cheese on top. Set another cutting board on the cheese and place a heavy weight over the top (i.e. a heavy cast iron pot or a large jug of water) and let stand 8-10 hours.
- Unwrap your cheese and it's ready to enjoy! Refrigerate if not using right away. Here are some of our favorite farmers cheese recipes and I have 2 more really really good ones coming soon!
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
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