Looking for the best Farmers Cheese recipe? Once you try this recipe, you will never want to buy Farmer’s Cheese from a store again.
In fact, many of my favorite desserts are made with this Easy Farmers Cheese Recipe! For instance, Farmers Cheese Coffee Cake Recipe, Apricot Farmers Cheese Cake and Farmers Cheese Cake aka Zapenkanka are all made with this easy recipe.
Farmers Cheese is common in European countries. Both my mom and grandma have been making homemade farmers cheese for as long as I can remember. In Ukraine, it’s especially popular with Vareniki.
I’ve tried many varieties of Farmers Cheese recipes, but have not been satisfied with the results until I discovered this one. 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!
Farmers Cheese Substitute
Making Farmers Cheese is not difficult at all. But, if you want to make it even easier, try the Easy Farmers Cheese Substitute recipe. It doesn’t work for every recipe, but may be able to save you even more time.
More Ways to Use Homemade Farmer’s Cheese
Since the homemade cheese like this has a very mild flavor, you may be wondering how to use it outside of the recipes I shared. It’s a delicious farmers cheese, and is ideal for many great pairings.
- Add to homemade pierogie’s for a creamy filling that pairs well with almost any herb blend
- Mix into a cheesecake recipe for a creamier texture
- Use in place of ricotta in stuffed shells or lasagna
- Add to a traditional Mediterranean salad or recipe in place of Feta cheese
- Use in Indian dishes and curries instead of Paneer
How to Store Homemade Cheese
When making this homemade Farmer’s Cheese recipe, you know you will end up with more than you may typically buy in a grocery store. While I have some great recipes listed below that use this recipe, you may still have extra on hand. Since I don’t like it to go to waste, I prefer to store in my refrigerator in an airtight container. Typically, this lasts for around 10 days.
Some cheesemakers suggest wrapping homemade cheese in waxed paper and then plastic wrap to keep fresh for longer. This doesn’t work as well with crumbly cheese, but is another option you may want to try. I prefer simply storing in airtight containers since we usually eat it before it goes bad.
Other Tasty Recipes that Use Farmer’s Cheese Recipe
- Farmer’s Cheese Doughnuts
- Russian Creamcheese Vatrushka Buns
- Puff Pastry Cheese Turnovers
- Sweet Cheese Cookies
Recipe
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.
- Use farmers cheese in your favorite recipe or eat as a snack.
Hi
The cheese turned out great! What is the best way to store it and for how long can it be stored?
Thanks
It is best to refrigerate farmers cheese in an airtight container. It can be refrigerated for up to a week.
Hi there...while my cheese was draining I tasted it and it was very bitter, do you have any ideas as to why?
Ani, it could be the quality of milk or the cheese was not drained enough.
It was organic, didn’t expire till mid January, but it’s a new brand so maybe that was the problem. Thank you Natalya
If you make it again, please let me know how it goes. 🙂
Thanks Natalya, I gave this a go and am so relieved with how easy it is!
Do you know if I can use the whey as I normally would with the 2 day process? I love to make homemade bread with the whey.
Thanks!
Yes, I am sure you can. I have used whey in my bread before and it was great.
This was a Christmas miracle!! My grandparents on my father's side were from Poland. My grandmother and her sister would come to my house and make pierogies with my mother every Christmas. They would interject Polish here and there, the loud crazy, messy day was my favorite Christmas tradition - and still is! Growing up in New jersey we always had access to Farmers Cheese, but when we moved to Montana in 2004 it was a different story. When Christmas that first year came around I was frantic to find it and never could so I substituted with various cheeses, but it so lacked that flavor I grew up with. You've brought back the family tradition with this recipe! I made it today with the help of my kiddos and will be using for pierogies this week! Thanks so much for the recipe!!❤
Funny, that I’m reading comments to use the cheese for pierogis here in Arizona.
Shannon, your story made my day. I keep thinking about my grandma when I share recipes. I realized the food has so many memories attached. I am glad you found my blog and hoping you will keep coming back!
Cheese ended up almost like Mozzarella. Nothing close to farmer’s cheese. Farmer’s cheese does need at least 8 hrs to ferment using buttermilk cultures. This recipe was waste of milk and time.
Just because it failed for you doesn't mean you get to be mean.
Move along...
It worked for me and I've done the 2-3 day steps as well but opted for a quicker one today.
wow what a beautiful blog thanks
Thank you Dee! Such a sweet comment.
What quantity is the final product? I'm trying to guage a volume or weight based on the images but can't tell. Would you get a pound or more from 6 quarts?
It depends on the quality of milk, I would say 2-3 cups.
Do you need to use NON-ULTRA PASTEURIZED WHOLE MILK??
Can I find this in the supermarket if it is needed?
Any whole milk would work with this recipe.
Thanks for sharing the recipe! Please check my post: http://www.crazydealicious.co…
Those crepes look amazing! Thanks for sharing.
Do u know if I can use 1% milk? Will it work the same?
It would work but the cheese turns out better with whole milk.
Do you know if this will work with a dairy free milk (specifically the Lactaid brand)? I haven't been able to find any good tasting cheese substitues and am interested in making my own if it is possible.
I've tried it with Lactaid/similar and I remember it being successful. Lactose free milk is just the same as normal milk with added lactase to facilitate digestion
That's an awesome tip, thank you!
Hi Norman, I haven't tried using Lactaid brand milk but it did google this one and it seems like you can. Our son was lactose intolerant for some time and we have him the same milk.
When you said leave cheese pressed overnight, is it in refrigerator or on the counter top?
Either way would work. I kept it on a counter top.
Will have to try this! Thanks for sharing!
Let me know how you like it 🙂
White Vinegar
what kind of vinegar did you use?
1.5 gallons. I ended up using cast iron and it was heavy enough.
I kept it in a cheese cloth. I left it overnight. In the morning I removed cheese cloth and stored it in an air tight container.
how many gallons is 6 quarts? what did you put in the pot to make it heavy to press down the cheese?
Anonymous, six quarts is one and one-half gallons.
hi, did you take it out of the cheese cloth before pressing down or you left it in the cheese cloth? Also how many hours approximately did you leave it in room temperature before placing it in the fridge?
I left it on a counter but if its hot in your home, you can put it in a fridge. It can be used after all excess whey is pressed out of it. You can store it up to 10 days in the fridge.
Hi,
Do you place the cheese in the fridge or the kitchen table on a plate and press with something heavy on top? If so how long do you keep in in the fridge for? When is it ready to use? Thank you