farmers cheese

angiermc · 03-03-2008, 08:40 AM

I am sorry if this has already been posted, I didnt see it :
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."

PREP TIME 5 Min
COOK TIME 20 Min
READY IN 25 Min
SERVINGS & SCALING
Original recipe yield: 1 pound
US METRIC

About scaling and conversions

INGREDIENTS
1 gallon whole milk
1 pinch salt
1 large lemon, juiced

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DIRECTIONS
Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.
Variation

My Polish friend would also put hot pepper or black pepper into the milk before straining. This cheese is very flexible, so I'm thinking that you could put in jalapeno or other things that you like. Experiment, and leave a review of what you think.

lindaokc · 03-03-2008, 03:40 PM

Wow, thanks, Angiermc. That cheese sounds great. Question. Do you need to use raw milk for this, or just regular whole milk from the grocery?

Margarita :) · 03-09-2008, 05:26 PM

My husband makes this cheese all the time! Only he got his recipe from an Ayurvedic Indian cookbook. In India, this cheese is called Paneer, and is usually cooked with spices and vegetables like spinach (called Palak Paneer when cooked with spinach).

It's so yummy, and is so easy to make. Once you drain it in cheese cloth, it becomes firm enough to cut into cubes ... kind of the consistency of tofu, but much tastier.

Linda ... whole milk will work just fine. That's what we use and it turns out great.

Marg.

lindaokc · 03-09-2008, 05:41 PM

Wow, thanks for the info, Marg. What type of spices do you use in it? Do you use fresh/frozen spinach and how much? Do you use this as a spread, eaten by itself? How long will it last in the fridge?

Jake · 03-09-2008, 05:44 PM

How many pounds does it yield?

03-03-2008, 08:40 AM	#1
angiermc Junior LCF Member Join Date: Feb 2008 Location: TEXAS Posts: 12 Gallery: angiermc Stats: 169/150/140 WOE: SOUTH BEACH/STILLMAN Start Date: JAN 14,08	farmers cheese I am sorry if this has already been posted, I didnt see it : 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." PREP TIME 5 Min COOK TIME 20 Min READY IN 25 Min SERVINGS & SCALING Original recipe yield: 1 pound US METRIC About scaling and conversions INGREDIENTS 1 gallon whole milk 1 pinch salt 1 large lemon, juiced READ REVIEWS (10) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot. When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes. Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator. Variation My Polish friend would also put hot pepper or black pepper into the milk before straining. This cheese is very flexible, so I'm thinking that you could put in jalapeno or other things that you like. Experiment, and leave a review of what you think.

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03-03-2008, 03:40 PM	#2
lindaokc MAJOR LCF POSTER! Join Date: Mar 2004 Location: OKC, OK Posts: 1,250 Gallery: lindaokc Stats: 196/156/140? WOE: atkins/learning Start Date: Feb, 07	Wow, thanks, Angiermc. That cheese sounds great. Question. Do you need to use raw milk for this, or just regular whole milk from the grocery?

03-09-2008, 05:26 PM	#3
Margarita :) Junior LCF Member Join Date: Sep 2007 Posts: 13 Gallery: Margarita :) Stats: 210/134/134 Start Date: Maintaining since Aug. 2007	My husband makes this cheese all the time! Only he got his recipe from an Ayurvedic Indian cookbook. In India, this cheese is called Paneer, and is usually cooked with spices and vegetables like spinach (called Palak Paneer when cooked with spinach). It's so yummy, and is so easy to make. Once you drain it in cheese cloth, it becomes firm enough to cut into cubes ... kind of the consistency of tofu, but much tastier. Linda ... whole milk will work just fine. That's what we use and it turns out great. Marg.

03-09-2008, 05:41 PM	#4
lindaokc MAJOR LCF POSTER! Join Date: Mar 2004 Location: OKC, OK Posts: 1,250 Gallery: lindaokc Stats: 196/156/140? WOE: atkins/learning Start Date: Feb, 07	Wow, thanks for the info, Marg. What type of spices do you use in it? Do you use fresh/frozen spinach and how much? Do you use this as a spread, eaten by itself? How long will it last in the fridge?

03-09-2008, 05:44 PM	#5
Jake zombie cricket Join Date: Dec 2000 Posts: 10,881 Gallery: Jake	How many pounds does it yield?