Farmer's Cheese  Recipe

Farmers cheese is common in European countries. My mom and grandma have been making homemade farmers cheese. Farmers cheese is used in many recipes such as Farmer's Cheese Doughnuts, Russian Creamcheese Vatrushka Buns or snacking and salads.

I have tried many recipes for the farmer's cheese, but have not been satisfied with the results. Eventually I have adopted to making Easy Farmers Cheese Substitution and have used it in many of my recipes, except for Vareniki Recipe. The cool thing about this recipe, is that it has no waiting time for milk to curdle and in my opinion it tastes exceptionally good.

Cheese can be refrigerated up to 10 days in a air tight container.

Serving size:
1
servings
Prep
10 min
Cooking
20 min
Ready in
30 min
Simple
Challenging

Instructions 

Pour the milk into a large pot and bring it to a boil, over medium heat. Stir milk occasionally, so it doesn't stick to the bottom.
Turn off the heat as soon as the milk begins to boil. Stir lemon juice and vinegar into the milk. It should curdle within 5 minutes.
Line a colander with a cheesecloth and pour milk through the cloth.
Gather the cloth around the cheese and squeeze out as much of the whey as you can. Place cheese on a plate and press with something heavy on top. Leave cheese pressed overnight. Lesson learned: Do not press down with a pot filled with water. I have tried that and it ended up spilling over my kids. Fun times :)

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