In Polish cuisine, Farmer’s cheese is used in many many recipes such as pierogi, nalesniki, pancakes, spreads for bread, and many more.

You can use this farmer’s cheese recipe in sweet and savory applications. You would just withhold the salt at the end if you’re going to use it for sweet dishes.

To make this recipe you just need 2 ingredients and 3 tools.

Once you make this you’re going to want to keep it in your fridge at all times. It’s absolutely delicious on a slice of freshly baked bread. I’ve done it savory where I chopped some chives or scallions and mixed it in, placed it on the bread, and then topped it with sliced tomato and cucumber for a delicious sandwich.

For a sweet application, you can put it on a slick of bread and drizzle some honey on top and a few slices of strawberries. I also love this as a summer snack with slicked pineapple and a drizzle of honey and a few pumpkin seeds. The combinations are endless.

Your ingredients are milk and vinegar. You can also use lemon juice in the same amount if you’re out of vinegar.

I recommend this stock pot. It’s 12 quarts, so if you decided to use 2 gallons of milk you’ll have more than enough room to mix. It’s also a heavy-bottomed stainless steel pot which is important to avoid burn spots at the bottom of the pot.

You want to cook the milk on medium-high until you see thousands of tiny bubbles. Make sure the milk does not come to a boil. That will be too hot.

When you try this recipe out you’re going to love how simple, fast and easy it is.

Welcome to the wonderful world of cheese making.

Farmer’s Cheese Recipe

Recipe by Angelica Rozewicz

0.0 from 0 votes

Course: Breakfast, Lunch, DessertCuisine: Polish, Eastern European, RussianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

45

minutes

Ingredients

• 1 Gallon of whole milk or 2%. Lower-fat milk doesn’t get great results.

• 1/2 cup Vinegar (You can use lemon juice if you don’t have vinegar)

• Salt – ONLY if you’re using this for a savory application

Directions

• Pour milk into a heavy-bottomed 12 Quart stainless steel pot. I prefer this because you don’t want to scorch the bottom of the pan. I find the stainless steel heats evenly and doesn’t scorch like nonstick or other types of pots without a heavy bottom.
• Heat on medium-high until you see hundreds of tiny bubbles on the top. Do NOT let the milk boil. This should take approximately 30-40 minutes.
• Once you see the tiny bubbles popping all over the top, add your vinegar.
• Give a gentle stir to the mixture and wait until you see the yellow/green liquid appear. This should take about 3-5 minutes.
• Let the mixture cool.
• Drain into a cheesecloth. This is the one I use because it is easy to wash out and works like a charm.
• If you’re going to use it in a savory application then add salt now. If not, do not salt.
• It is ready for any application you will use it in. ENJOY!

Notes

• Save the whey (the leftover liquid) and bake some biscuits or make some pancakes with it. It’s full of nutrition.

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