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.

The post Farmer’s Cheese Recipe appeared first on thehomesheart.com.

I was inspired to create this recipe because we have an abundance of raw milk. Our friends have 2 dairy cows and they are so generous to share their milk with us. We do have 2 cows of our own but they are not in milk yet. I wanted to take this opportunity to learn how to manage an abundance of milk and this recipe came to life.

These cheese pancakes freeze incredibly well also. I made about 40 of them one morning and froze them into two big freezer bags. The kids and my hubby would just pull them out and pop them into the toaster. They are great as a snack or breakfast.

To round out breakfast I would scramble some eggs or make some sausages. The cheese does provide some protein but I like to have protein-heavy meals. I find it helps me and the family stay full longer.

You can serve these plain or with toppings. Some popular ones in our home are whipped cream, butter, powdered sugar, sour cream, jam, or maple syrup.

Give this recipe a try. I know that it will be a hit for you and your loved ones.

Farmers Cheese Pancakes

Recipe by Angelica Rozewicz

0.0 from 0 votes

Course: BreakfastCuisine: Polish, Russian, Eastern EuropeanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

30

minutes

Ingredients

• 3 Cups Farmer's Cheese (can use cottage cheese just drain it to make it dry)

• 6 eggs

• 2 cups flour

• 1.5 cups milk (Have a half cup extra on hand in case the batter is too dry)

• 2 tsp vanilla
  

• 2 tbsp baking powder

• 5 tbsp of sugar (vanilla sugar is even better if you have it)

Directions

• Break up the Farmer's Cheese in your bowl so there are no big chunks (unless you like big chunks).
• Add Eggs, vanilla, baking powder, and sugar
• Add the flour and mix
• Add 1 cup of milk and mix. If it's too dry then use the remaining milk adding slowly until you get the right consistency.
• Once the batter is all mixed, using a ladle or measuring cup, spoon the batter into a hot frying pan. I like to fry them in butter.
• You can serve them with powdered sugar, sour cream, whipped cream, jam, or maple syrup.

Notes

• Always cook with your soul. If you want them sweeter add an extra tablespoon of sugar. If you want the pancakes thicker, then add less milk. What them thinner, add more milk. You can't go wrong with these flavors.
• My children really like to see the cheese in the pancakes which is why I add 3 cups. Sometimes I even add 4.
• You can make your own farmer's cheese by heating milk up to a simmer where you see thousands of bubbles but NOT boiling, and then add 1/2 cup of vinegar to 1 gallon of milk. Mix and then let it sit until it cools. Drain the cheese through a cheesecloth and it's ready to go.

The post Polish Farmer’s Cheese Pancakes (Serniki) appeared first on thehomesheart.com.