Since I was 2 years old, I spent every summer on my grandparent’s farm. No question about it, there is a huge difference between the city and the farm. The farm has clean air, organic fruits, vegetables, meats and, of cause, a whole spectrum of tasty milk products full of healthy fats and vitamins … mmm.
My gramma’s fridge was always full of milk, sour cream, heavy cream and different types of homemade cheeses that she made from scratch. I’m so proud to say that I know how this magic happens behind the scenes and I must say that I have a lot of respect for all the people that choose to live life this way.
Many years have passed by and now I leave in a different country and have a busy city life. But my love for dairy products is still very strong. Since my kids were born I have made sure that homemade cheese is a part of their daily meals.
The taste of fresh made farmers cheese from store bought milk is slightly different from my memories, but still I enjoy making soft and creamy cheese.
Farmers cheese is a great source of protein, rich in vitamin (A, E P, B2, B6 and B12), folic acid, calcium, iron, sodium, magnesium, phosphorus and much more. That is why this product is absorbed very well. Farmers cheese is highly recommended for pregnant woman and nursing mothers. It’s one of the great foods to start feeding your baby when it turns 6 months old.
The process of making farmers cheese at home is very simple, but you can find a lot of different techniques. The whole idea is to separate the whey from the curds by using acid. I like to use freshly squeezed lemon juice. At the end, you will have a very soft, tender and creamy cheese and, of course, whey that is rich on protein which you can use in so many different ways. You can make cheese casserole, blintzes with cheese, bread, cheesecake, farmers cheese pie, pastries, lasagna, vareniki (Russian ravioli, that can be sweet and savory), and, of cause, you can enjoy it on it’s own, with honey, banana or berries.
Today I will show you how to make a homemade farmers cheese using a fast and simple technique. Sometime in the future I will share how to make farmers cheese in 3 days. Don’t forget to come back)
Ingredients:
1 gallon of whole milk
1 teaspoon of salt
7 oz. (200g) Greek plain yogurt
¾ cup freshly squeezed lemon juice
Step 1
Combine the milk, plain yogurt, lemon juice and 1 teaspoon of salt in a large pot and let simmer over medium heat for 15-20 minutes. Don’t bring it to a boil. Turn down the heat a little bit if needed.
Step 2
As the mixture heats up, curds will start to develop and you will see a yellow whey. Turn off the heat and set aside for 30 minutes.
Step 3
Line a strainer with 2 layers of damp cheesecloth and place over a large bowl or pot. Transfer the curds to the cheesecloth by pouring the pot of whey and curds into the strainer, allowing the large bowl to collect all the whey.
Step 4
Tie a knot at the top of your cheesecloth and hang it for 2 hours to remove any excess liquid. I found it very handy to use a hanger to hoke the knot and hang the cloth full of your cheese.
Step 5
Unwrap your cheese and place it in a bowl. Now it’s ready to enjoy! Refrigerate the cheese if you don’t use it right away.
Notes:
I like to use room temperature ingredients, so just leave the milk and yogurt on the counter overnight.
Do not use ultra-pasteurized milk as it will not form many curds.
To get a firm piece of cheese, sandwich your cloth of cheese in between two cutting boards inside a baking sheet and weigh it down with anything that has enough weight to press it down and let stand for 8-10 hours.
You can keep the cheese refrigerated in a sealed container for up to 7 days.
- 1 gallon of whole milk
- 1 teaspoon of salt
- 7 oz. (200g) Greek plain yogurt
- ¾ cup freshly squeezed lemon juice
- Combine the milk, plain yogurt, lemon juice and 1 teaspoon of salt in a large pot and let simmer over medium heat for 15-20 minutes. Don’t bring it to a boil. Turn down the heat a little bit if needed.
- As the mixture heats up, curds will start to develop and you will see a yellow whey. Turn off the heat and set aside for 30 minutes.
- Line a strainer with 2 layers of damp cheesecloth and place over a large bowl or pot. Transfer the curds to the cheesecloth by pouring the pot of whey and curds into the strainer, allowing the large bowl to collect all the whey.
- Tie a knot at the top of your cheesecloth and hang it for 2 hours to remove any excess liquid. I found it very handy to use a hanger to hoke the knot and hang the cloth full of your cheese.
- Unwrap your cheese and place it in a bowl. Now it’s ready to enjoy! Refrigerate the cheese if you don’t use it right away.
- I like to use room temperature ingredients, so just leave the milk and yogurt on the counter overnight.
- Do not use ultra-pasteurized milk as it will not form many curds.
- To get a firm piece of cheese sandwich your cloth of cheese in between two cutting boards inside a baking sheet and weigh it down with anything that has enough weight to press it down and let stand for 8-10 hours.
- You can keep the cheese refrigerated in a sealed container for up to 7 days.
Are you a fan of Farmers Cheese? I would love to know what you make with Farmers Cheese. I’m always looking for new ways to use it.
Leave a comment below or connect with me on Facebook, Pinterest or Instagram.
Tastes Great!!
Thank you, Marilou!
How much lemon juice? and How much is 7oz of yogurt? Thanks
Hi Ms Ruth,
it’s 3/4 of the cup of lemon juice and 7 oz. of yogurt is 200g.