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: Apr. 17, 2012

first time making this cheese was a success easy to follow and nice rich soft cheese.

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paddy69er

Reviewed: Apr. 7, 2012

I made this last night, used the microwave method that works great for yogurt. It is super easy to make, can be set up 30 minutes before bedtime. Pour half a gallon of whole milk in a glass bowl - I use the pampered chef 8-cup batter bowl. Microwave to 180 degrees, about 13 minutes - use your thermometer and never let it boil. Meanwhile, pour 2 cups of buttermilk in a large bowl and add the salt. Pour hot milk over buttermilk and stir gently. Pour 3 Tablespoons of white vinegar into bowl and stir gently. Don't touch for 10 minutes. Drain into paper towel-lined colander in your sink. Cover with paper towel and let sit in fridge while you sleep. In the morning you have about 3 cups worth.

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jennrose

Reviewed: Apr. 4, 2012

Some people call it bland cheese. It lacks good bacteria and a zest of sourness. I tried both with lemon juice and buttermilk. It curded great, yielded a bit less then my usual method, but it was tasteless. I made several batches, did my research, let my American friends taste it and then gave them my original version to taste (where buttermilk added to lukewarm milk, ferments and separated from whey in the oven). They liked the fermented farmer's cheese. It tastes great in crepes, bakes, and pastries.

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Yenechka

Reviewed: Apr. 1, 2012

1st time making cheese, super easy recipe. I had some 2% milk that was getting close to going bad and lemon from one of those plastic bottles. I also used paper towels instead of cheese cloth (just bought some on Amazon). I threw in Basil, Chili Peppers, and Garlic. Came out perfect and after chilling I ate it all with crackers in 1 sitting. Thanks for the recipe!

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rgrolemund

Reviewed: Feb. 20, 2012

Good basic farmer's cheese recipe. I stir in buttermilk prior to adding the lemon juice, that's the way I was taught. Haven't tried it without buttermilk. Broqnwing, try again. As one review mentioned maybe the lemons weren't acidic enough, though lemon always works for me. Also DO NOT use ultrapasturized milk, won't work.

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WindyCinder

Reviewed: Jan. 15, 2012

I followed the comments and used vinegar instead of lemon juice. Also added quite a bit of salt (couple of pinches) before adding the vinegar. I used 1/4 cup white distilled vinegar with 1litre of milk just to try. Ended up with a small fist sized cheese that I rolled in crushed black pepper.

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Sarah-Jane Nash

Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

This was great! I had some milk that was going to spoil anyway, so I thought what the heck and gave it a whirl. I only had 1 1/2 cups of 1% and 2 1/2 cups of 2%, but it worked out wonderfully! 4 cups of milk + 20g of vinegar and a squirt of lemon. My own homemade *lowfat* cheese!

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Litegal1

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Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Nov. 3, 2011

Wow. Okay, so I was totally intimidated at first...but this was super easy - and I'm no Martha Stewart, either. I dumped a gallon of milk in the pot, stirred it a couple times, saw foam first but waited until I saw bubbles and then turned off the heat and added 1/2 cup of distilled white vinegar. Saw the separation immediately, let it sit for ten minutes (while I danced happily around my living room) and then strained it through cheese cloth. Voila. It is a very mild, sweet cheese - a great base for anything you might want to do with it. Great recipe....and super cheap!!! :) Shazaam! :)

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PrincessKellyND

Reviewed: Aug. 30, 2011

Good easy way to make cheese - turns out more like ricotta cheese. I didn't have a thermometer handy, so I guessed as to the temp and added the lemon juice but only got a small portion of the milk to curdle. I strained that out, and put the milk back on the stove to heat up again. The second time I added the lemon juice, the curdling happened instantly and it worked like a charm. You know you're done when the liquid is a clear yellowish color, and no longer white. Just make sure you have a couple big bowls and a good strainer. As another reviewer mentioned, fold your cheesecloth a couple times so the mesh is very small to get all the curds. The cheese was very bland, since I probably didn't put enough salt into the milk at the beginning, so I ended up adding a bunch of salt to the cheese afterwards, and that helped. Next time I will put more salt in the milk at the beginning stage. I used the cheese as a spread on top of bagels, then also for making lasagna. Both tasted very good!

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moosette

Reviewed: Apr. 21, 2011

Didn't seperate until I added 1/4 cup of plain white vinegar in addition to the lemon. Scald until 180 degrees, don't wait on bubbles as you create them my stirring. But result was my 86 year old Polish mother couldn't tell this chesse from the store bought and this is so much cheaper. I made two batches (2 gallons of milk) and it was enough for 5 lbs of potatoes for a day of pierogi maknig.

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