Homemade Fresh Farmers 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!

FARMER CHEESE

Steps:

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

AMISH FARMERS CHEESE

Steps:

• 1. Bring milk to a slow boil. Keep the heat at medium or medium low, otherwise you risk burning the milk to the bottom of the pot.
• 2. When small, foamy bubbles begin to form on the surface of the milk, but it is not yet at a rolling boil, turn off the heat. If you have a thermometer, which is helpful, the temperature will read about 190 degrees.
• 3. Add the vinegar and stir the milk. You will notice curds immediately beginning to form. Let the milk sit for 15 minutes. After this time, add any additional flavors (like fresh herbs).
• 4. Place a colander over a large bowl or pot. Drape either cheesecloth or a thin dish towel over the colander. Pour the curds into the cheese cloth. The whey (liquid) will drain and be collected in the bowl below and the solids curds will be caught in the cheese cloth.
• 5. Lift the cheese cloth up and wrap it around the curds, twisting and squeezing to expel moisture. After squeezing out the moisture, the curds for farmer's cheese will be dry and crumbly. If you want a creamier texture, mix a little of the reserved whey back in with the curds.
• 6. To shape the cheese, keep it wrapped in cheese cloth and form it into a mound on a plate. Set another plate on top and press the curds into a flat disc that is 1-2 inches tall. Cover and refrigerate for an hour or so before removing cheese cloth.
• 7. NOTE: suggest you go easy on the salt and use a fine granualted salt, not kosher salt--the salt tends to stick to the outside. You can always adjust salt in any recipe you use this in. This makes a very great and tasty fresh cheese. It's quite delicate in flavor and not very strong,

HOMEMADE FRESH CHEESE

Steps:

• Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
• Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
• After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.