recipe reviews for:

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.”

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Reviewed: Nov. 1, 2009

Don't throw away the whey! It can be used as a buttermilk substitute. I've used it in biscuits, gravy and many other things where milk is called for, adding a unique flavor. The easiest way that I've found to keep it is to pre-measure amounts, pour that into small ziploc bags and freeze. That way you have a handy supply that only takes a few minutes to thaw in the microwave.

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zoohouse

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Marlborough, Massachusetts, USA

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Reviewed: Sep. 21, 2009

I had no problems with the cheese forming. And I followed the recipe exactly. But I didn't like the flavor or the texture of the cheese. The flavor really wasn't bad it just wasn't there. Sorry.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 11, 2009

I halved this recipe since it was my first time making it. I put the milk in the pan straight from the fridge and so it took a long time to heat up and it scorched - I'll let it reach room temperature first next time. I added the juice of half a lemon and nothing happened. So I added the other half and voila! The curds seperated from the whey so quickly I didn't need to wait 10 minutes! The cheese came out beautifully! However, it is rather bland, with only the slightest taste of lemon. Next time I will add herbs and spices (I'm thinking sun dried tomatoes and basil or hot peppers would be wonderful). I used the cheese to attempt a grilled cheese sandwich. Unfortunately, the cheese didn't melt well at all and I was rather disappointed. I'll try using it in other recipes to see how versatile it is.

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Raye of Sunshine

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

Awful! I ended up throwing a whole gallon of milk and the juice of one whole lemon down the drain - no cheese whatsoever. Big waste of time!

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judy0711

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Reviewed: Jul. 6, 2009

I took the advice of the reviews after trying this recipe the first time. I got a much better yeild. I also let the milk come to room temperature, and that will help to keep the milk from scorching before coming to temperature. Good idea...fun for the kids and my son came in 2nd in the science fair for making cheese!!!

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Lynn

Cooking Level: Professional

Home Town: Pinewood, South Carolina, USA

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Reviewed: Jul. 2, 2009

Thanks Mylin! I used 2% milk. I even blundered by putting the lemon juice in before cooking. After cooking I did put in some additional vinegar and "poof" it was like magic when the curds formed! Fun for the kids to watch too. Will never buy ricotta or farmer's cheese again! Will try with some fresh herbs as a spread for crackers, yum...

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DancingBear6

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Reviewed: Jul. 1, 2009

My first attempt came out alright, if a little bland, although I used less lemon juice I believe (having quartered the recipe.) I added some minced garlic and some black pepper to the mix when I added the lemon juice. I folded in a little salt to the finished product, and it was pretty darn good. It ended up with a soft texture, like feta but more moist. I came up with a nice idea on my second attempt. Just as I added turned the heat off, I ladled a bit into another pot with some cooked and slightly buttered angel hair pasta, adding some lemon juice to this as well as the rest of the liquid. After adding some various seasonings and letting it sit for a few minutes, it had become a pretty great cream sauce. My batch of farmer's cheese itself turned out quite crumbly, so I topped the pasta off with some. If you don't want to go to the trouble of letting the milk clot with the pasta, I've also found that the whey can add a nice rich and creamy texture to any cream-type pasta sauce you like to make.

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OpusAtrum

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Reviewed: May 12, 2009

This was my first time making cheese and it turned out beautifully! I agree with one other user that the plain cheese was rather bland on its own, even with the pinch of salt. I thought it would have made a lovely herbed cheese spread if I'd gone that route. As it is, I ended up making a couple lasagnas with it, and oh man! It was DELICIOUS! I typically use cottage cheese, not ricotta, in my lasagnas, but this by far topped them both! My husband couldn't get over how creamy and rich this was! Thanks for a fun easy recipe!

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For King and Prince

Cooking Level: Intermediate

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Reviewed: May 12, 2009

This was simple enough, but more hassle than it is worth for the amount of cheese you get. I added crushed garlic and was please with the result though.

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bakerk62

Cooking Level: Intermediate

Home Town: West Gardiner, Maine, USA

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Reviewed: May 9, 2009

I totally messed this up the first time,but cause i did not read other peoples tips.But i will do it again,the little bit of cheese i did get was great. I may have to up grade this to 5 stars,if i can do it right. Thanks for sharing this,cheers

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James

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Reviewed: Apr. 25, 2009

I made this using the vinegar instead of the lemon juice. It was fantastic. After it drained for a day or so I added some garlic and onion powder and a tad bit of parsley to it, oh and a little bit of salt. It is delicious on crusty french bread. I tried some yesterday with a couple of mandarin oranges cut into it. The difference in the two textures was wonderful. I think I will try this again and add different spices this time. The variety of tastes you can give this cheese is endless.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Apr. 24, 2009

I am so so sorry, but this recipe was not very good. I had wish it would be because I always wanted to try homemade cheese. It was bland and tasteless. Maybe someone can tell me what went wrong. Will try it again with more salt and maybe add something else. Sorry

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Butterflyblue

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Reviewed: Apr. 6, 2009

I took the advice of the other reviewers and used 1/2 cup of white vinegar to 1 gallon of whole milk and it worked beautifully. I didn't need to reheat for more curds and it yielded about a pound of cheese. It smelled and tasted delicious! No vinegar taste whatsoever. Highly recommended if you enjoy making pierogies with this sort of cheese since it's hard to come by in the stores and this recipe makes it so much cheaper than buying it yourself anyway! Enjoy!!

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cheecheeboo

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Reviewed: Mar. 19, 2009

Use vinegar, not lemon juice.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Feb. 18, 2009

I've made this sort of cheese for 35 years and I can tell you that one must beware of ULTRA Pasteurized milk. I couldn't figure out why all of a sudden I had little curd formation. Thought I had lost my touch or something...but found that the problem wasn't me...it was my buying a real good brand of milk (vs a store brand) that was ULTRA Pasteurized. Since then I have read it has poor yield if it even works at all. Not worth the time and effort. Hope this helps those who had issues. It probably wasn't you...just the milk.

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Tangrene

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Reviewed: Feb. 5, 2009

Kind of worked, but not as well as I would have liked.

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Cailin

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Reviewed: Jan. 26, 2009

I followed the tips from some of the other reviewers and was able to get a wonderful amount of cheese from this recipe! This is so great and easy to do! : )

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Liz B

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Reviewed: Jan. 22, 2009

Made 1 batch using lemon juice and it didn't work, tried again using vinegar and it worked great. Used as filling for pieogies. Cost much less than store bought and I can use organic milk.

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MOM2K&A

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Rochester Hills, Michigan, USA

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Reviewed: Jan. 19, 2009

Worked great! First time I've made cheese and it was a lot of fun. I may have the cheese-making bug now.

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Steve Poole

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Reviewed: Dec. 11, 2008

I'm glad I read the reviews! The first go round I had about a 1/4 cup of cheese and thought - that doesn't seem right? So I read the review that stated what was left over and still white, boil again. And VIOLA! This time instant curdle! Fantastic! Thanks for the great recipe and the helpful reviews!

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