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.

Please don’t be intimidated by making a bone-in prime rib roast! It honestly is so simple and easy to make. I will give you all the hacks today to make it a guaranteed success. I know prime rib is an expensive cut of meat so we don’t want to mess it up. This is foolproof.

I have found it is the simplest of all meats to cook for a party and it’s a definite crowd-pleaser. This prime rib roast will make you everyone’s favorite meal during the holidays or for special occasions. It is delicious, and decadent, and will make those that you cook it for feel so special.

If you’re not a confident cook, I recommend an electric meat thermometer that you can set an alarm on so that when your roast hits 125-130 degrees for medium rare you will know when to take it out. This is the one that I recommend here. If you don’t have a meat thermometer no problem, we can just do some simple math and figure out how long you need to cook it in order to get to your desired doneness.

You just have to multiply the weight of your prime rib times 5 minutes. If you have a prime rib that weighs 5 pounds, you will cook it for 25 minutes at 500 degrees. If your roast is between pounds then round up. For example, if your roast is 4.6 lbs, round up to 5 and then do the math. Then you will turn off your oven and NOT OPEN IT for 2 hours. This will give you that desired medium-rare temperature. If you want your meat more cooked leave it in the oven longer. But I have found that everyone can have their favorite doneness in the 2 hours. The outer pieces of the roast will be more well done and the centerpieces will be more medium-rare.

How easy is that?

It is very IMPORTANT to make sure your meat is at room temperature before you cook it. I usually take it out the night before, season it up, and let it sit and come to room temperature. Once I took it out about 5 hours before I started cooking it and it was too rare and I needed to cook it longer which just stressed me out. To avoid the stress let’s just take it out the night before so we can guarantee that it’s at room temperature when you go to cook it. Extra marination and curing never hurt anyone.

I will make it even simpler by telling you the BEST seasoning to put on it. You can make it yourself or you can buy it. I buy the prime rib seasoning by My Family’s Seasonings at Publix or you can get it here on Amazon. I follow the instructions on the back of the package. It tells you how many pounds the package is for and then I divide it as necessary based on the size of the roast I’m cooking.

You season up the prime rib and place it in your cast iron or your baking dish. I like this cast iron pan.

Then you let time and the oven do all the work.

Seriously it’s that easy.

Whoever you serve it to will want to know your secrets. You can then add some butter to the pan drippings and create an au jus to drizzle over each slice.

I like to serve my prime rib with my Polish-style mashed potatoes and garlicky asparagus. This is definitely a special occasion meal your friends and family will love. When you try it please comment below and let me know how it goes. I can’t wait for you to try it.

Be Blessed Abundantly!

Angelica

Prime Rib Roast – Your Table Showstopper

Recipe by Angelica Rozewicz

0.0 from 0 votes

Course: Dinner, Special Occasion, HolidayCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

5

minutes

Cooking time

2

hours 

30

minutes

Ingredients

• 5 lb Prime Rib Roast Bone In

• Prime Rib Seasoning packet. I like The Family’s Prime Rib Seasoning. One packet is enough for 15-17 lbs of prime rib. So If your prime rib is only 5 lbs, use only 1/3 of the packet.

• 1/2 Stick of Softened Butter

Directions

• Take prime rib out of the fridge the night before. it must be at room temperature before cooking
• Set oven to 500 degrees
• Wash prime rib and dry with paper towels
• Smother prime rib all around with softened butter
• Add the appropriate amount of seasoning from the packet all over the prime rib
• Bake the prime rib for 5 minutes for every pound of meat at 500. So if you’re prime rib is 5lbs, you will back it on 500 for 25 minutes
  
• Turn off the oven
• DO NOT OPEN THE OVEN
• Wait 2 hours
• Take out of the pan and let rest for 20 minutes
• Serve and enjoy!

Notes

• While the roast is resting, add some butter to the pan drippings and cook it down for 5 minutes to make an au jus. Drizzle the sauce over each slice.
• If you slice up the prime rib and it’s too rare for your taste just cook it up a little longer in the cast iron for 2 minutes on each side.
• The outer pieces will be more well done so make sure you save those for these friends and family that don’t like their meat rare.
• If you want your prime rib more cooked than medium rare then add an extra 20-30 minutes to your wait time before you take it out.
• You don’t want to open the oven during this process because the trapped heat is what’s cooking the meat. If you open the oven you will release the heat and then the whole calculation is messed up.
• If you’re really nervous about cooking the prime rib then get the meat thermometer I recommend here. It will ensure that you get the right temperature you desire.
• If you notice that your oven isn’t cooking the meat maybe you have an old oven that leaks heat then you will need to turn your oven on to 190-200 degrees and cook the meat until it’s done. You will definitely need a meat thermometer to make sure you don’t overcook the meat. Set the alarm to your desired doneness and the meat will be delicious.
• If you don’t want to buy the seasoning packet you can make your own mix of seasoning with 2 tablespoons kosher salt, 1 teaspoon dried rosemary, 1 teaspoon garlic, and 1 teaspoon black pepper. Mix. Season to taste. Use about 1 tablespoon of the seasoning for a 5 lb roast.

* Some of the links in this blog are affiliate links that support my blog and allow me to do what I love to do. If you purchase something using the links on my website I may get a small commission for them at no additional cost to you. Thank you for your support! I only recommend things I use and love,

The post Prime Rib Roast – Your Table Showstopper appeared first on thehomesheart.com.

My friends make fun of me whenever I talk about my Polish-style mashed potatoes because they claim they are just mashed potatoes and I just happen to be Polish but that doesn’t make the mashed potatoes Polish. We have debated this for about 18 years and to me, they will always be Polish Mashed Potatoes. It’s the way my dad taught me to make them and they are my favorite.

Whenever recipes call for cheese in their mashed potatoes my soul dies a little. I just can’t do it. hahaha! If you’ve ever been given a recipe that’s passed down and that you love it becomes a sort of scared cow that you just can’t edit or modify. At least that’s how I feel. I think the only time I’ve ever added cheese to my mashed potatoes was when I made shepherd’s pie and it was quite a debate in my head. I had settled on adding cheese on top just for the browning effect. The Polish mashed potatoes recipe was preserved!

Whether they are Polish or not doesn’t matter, they are the BEST mashed potatoes you will ever eat. Every time I make them for a party they disappear so fast and the recipe is requested. It’s why I started this food blog. I’m asked for recipes so often that I decided to start documenting them here on The Homes Heart. I rarely cook with a recipe and cook with my heart and soul so recipe testing and getting the recipes down in a way that anyone can follow has been a fun challenge.

I encourage you to cook with your heart and soul also. The more you cook the more you will develop instincts. I just know how much salt to add to dishes. Was it a teaspoon or a tablespoon? I have no clue I just know it’s delicious. So slowing down and measuring so that I can put recipes on this blog has forced me to make my recipes repeatable. I remember the first and only dish I ever over-salted. I think I was about 10 or 11 and I was making curry chicken. Yes I know, I started cooking young at the age of 7. The curry came out sooooo salty that it was completely inedible. I remember adding so many potatoes to the curry trying to soak up the saltiness but to no avail. The entire pot ended up in the trash. That never happened again. I learned to salt slowly and taste and then adjust. I also learned that some seasonings come salted so if you add salt on top of the salt already in the seasoning you get a disaster.

Anyway back to mashed potatoes. What type of potatoes should you use? This is debated fervently, amount chefs. I personally prefer Idaho or russet potatoes for my mashed potatoes. They are drier so they absorb the delicious fat and dairy I add and have a beautiful texture once mashed. I have tried Yukon gold/yellow potatoes that are waxier and they do come out delicious but I just prefer the drier texture of russets or Idaho better. I don’t like soupy mashed potatoes and I felt like Yukon gold was just too moist for my preference. You see Polish people like their gravies over their mashed potatoes and I feel like the Russets/Idaho type of potato holds up better.

You will see when you make this recipe how delicious and fluffy these mashed potatoes come out. You will need a potato masher, I like this one*. The ingredients are pretty simple, russet potatoes, butter, sour cream, and salt. I love cooking in my cast iron enamel dutch oven as it conducts heat so well. I love this one by Lodge*. I seriously use this pot to cook all my soups, stews, and roasts as well as bake my bread.

The secret to great mashed potatoes is to not overcook them. At about the 30-minute mark of boiling the potatoes, I get a knife and check for doneness. If the knife goes through a piece smoothly, they are done. You don’t want to over-boil them where they are falling apart. They would have absorbed too much water and will be mush. If this ever happens to you just turn them into gnocchi. They will not be good for mashed potatoes. Another key to not overcooking your potatoes is to not cut them too small. I usually cut the russet into 4 quarters about 1.5-2 inches big. They are pretty big chunks.

How smooth you like your potatoes is totally up to you. I like them smooth but with some texture. I don’t want them to look like they were blended into a fine puree. That’s baby food to me. As you can see, I’m pretty picky with my mashed potatoes.

In my mind, I totally romanticize this recipe and imagine my grandmother made her potatoes like this as did her mother, and so on and so forth. I have no idea but this is how I make them and how my dad makes them. These are some of the problems when you’re 1st generation American and don’t have much connection to your family across the pond.

I hope you enjoy these Polish-style mashed potatoes and that they become your style too.

Be Blessed Abundantly.

Angelica

Polish Style Mashed Potatoes

Recipe by Angelica Rozewicz

0.0 from 0 votes

Course: Sides, Dinner, Holiday, Special OccasionCuisine: Farm to TableDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Total time

55

minutes

Ingredients

• 6 Russet Potatoes

• About 2 Tablespoons of salt in the water while boiling

• 1.5 cups of Sour Cream

• 1 Stick of Butter

• 1/4 – 1/2 cup milk as needed to smooth it out

• Salt to taste

• Parsley or Dill for Garnish

Directions

• Peel Potatoes and slice them into 1/5-2 inch pieces. They should be pretty big pieces
• Place in cold water with salt
• Boil over medium-high heat until tender and knife slices through potatoes easily
• Drain all the water
• Place the hot pot with drained potatoes back on the stove with the stove turned off. Let the heat of the pot evaporate some of the water still on the potatoes for about a minute
• Add 1 stick of butter sliced up and let the heat of the pot and potatoes melt it. It can be softened at room temperature or straight from the fridge. The hot potatoes will melt it either way
• Add the sour cream
• Add salt to taste
• Mash
• If it’s still too lumpy and you’re struggling to mash you can add a splash of milk or more sour cream to smooth it out
• Taste and add more salt if needed
  
• Serve and enjoy! You can garnish with parsley, dill, or chives if you enjoy those herbs

Notes

• As you mash your potatoes taste them to make sure they are salted enough. This is a lot of potatoes so make sure you add enough salt. Do it slowly so you don’t oversalt because you can’t go back once it’s too salty.
• Don’t mix and mash too much because you can risk your potatoes becoming like glue. This is why I prefer russets to Yukon gold, I find russets can hold up to mashing a bit better than Yukon golds. Once you get to your desired texture stop mixing and mashing.
• I always keep one or two sticks (sometimes even an entire box) of butter on my counter. They will NOT go bad if used within the week. I like soft butter on my bread in the mornings and use it in my recipes or if I get the craving for cookies. I always have butter ready.

* Some of the links in this blog are affiliate links that support my blog and allow me to do what I love to do. If you purchase something using the links on my website I may get a small commission for them at no additional cost to you. Thank you for your support! I only recommend things I use and love,

The post Polish Style Mashed Potatoes appeared first on thehomesheart.com.

As a mama to 3 little boys, I’m always looking for ways to make vegetables AMAZING!

Growing up my vegetables were iceberg lettuce and canned corn. Like seriously, that’s it. I spent my 20’s and 30’s learning how to love greens and vegetables. It wasn’t always easy.

One thing I knew for sure was that my kids were going to love vegetables from birth. haha. Easier said than done. I had no idea the challenge that lay ahead.

Pouring over vegetable cookbooks I realized that the yummiest dishes had one thing in common. Fat! Usually butter but sometimes bacon fat, lard, or olive oil.

Couple good fat with a great cast iron pan and you literally can cook anything and everything. I recommend Lodge cast irons as they are American-made and will last you a lifetime. These are the two I use daily. A 12-inch* and a 15-inch* pan. Add a dutch oven* and some baking sheet pans* and you don’t need much else to cook whatever your heart desires.

I love me some butter. Especially if you can get your hands on some grass-fed butter your vegetable-eating world will change. If you buy European butter, they don’t spray their grass so it doesn’t have to be organic. As much as I love American-made everything, I typically try to buy European butter and flour because their farming practices are more holistic and spraying is illegal. I find it’s cheaper than buying all things organic processed in the United States. That is all I will say on this topic because this blog will never end.

Back to butter, my love language.

I recommend buying unsalted butter so that you are in control of how much salt is in your dishes. Plus you can then use the butter for cooking and baking. I like to buy Irish butter, this* is one of my favorite brands. If you’d like to buy in bulk this is a pretty good deal here*.

Butter and vegetable are the best of friends. Throw in some garlic and now you’re really cooking.

I use this as a base recipe for many vegetables. You can cook broccoli, green beans, zucchini, yellow squash, mushrooms, onions, kale, spinach, and many more using the techniques I describe in this recipe.

Please comment below and let me know what other tricks you’d like to know to make your kids love vegetables. Sometimes it feels like a miracle that my 3-year-old, 5-year-old, and 7-year-old will fight over vegetables. And to be completely honest sometimes it feels like a miracle that I love vegetables this much. Whether you love them or are weary of asparagus try this recipe and report back. I truly believe this recipe will inspire you and change your mind on asparagus and make you fall in love with deliciously garlicky buttery vegetables.

Be Abundantly Blessed!

Angelica

Garlicky Asparagus

Recipe by Angelica Rozewicz

0.0 from 0 votes

Course: Dinner, Holidays, Special OccasionsCuisine: Farm to TableDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

This garlicky asparagus will be a hit with everyone

Ingredients

• 2 Bunches of Asparagus

• 2 Tablespoons of Butter

• Drizzle Avacado or Olive Oil

• 1 Head of Garlic

• 1-2 Teaspoons Salt to taste

• Dash of pepper

Directions

• Add butter and avocado oil to a cast iron pan
• Remove the whole garlic cloves from the head of the garlic. Roughly slice in half or into thirds. You want to leave them big so they don’t burn quickly
• Add the garlic into the butter and oil as it’s heating
• Heat pan on low-medium heat. We are caramelizing the garlic. About 5-7 minutes
• Remove the garlic once it’s lightly browned
• Increase heat in the pan
• Add washed asparagus
• Add salt and pepper to taste
• Cook over medium heat until the asparagus is slightly charred. About 10-15 minutes
• Add the garlic back to the asparagus and heat through
• Serve and Enjoy!

Notes

• We add a splash of oil to the butter so the butter doesn’t burn quickly. Butter alone would burn too quickly. Avacado oil has a high smoke point so adding it to my butter allows me to cook it at a higher temperature without burning my butter.
• Don’t burn your garlic. It tastes horrible. You want it to soften and turn a light-toasted color. Seriously, it becomes sweet and delicious. I started adding this garlic roasting process to many vegetable dishes. My kids fight over the roasted garlic.
• If you like lemon you can add a drizzle of lemon juice to the pan to make a butter lemon sauce.
• Love mushrooms like I do? Throw in some chopped mushrooms when you’re charring the asparagus and now you’re onto something really special.
• Don’t like garlic? No problem. Leave it out. The charred asparagus is delicious with just some salt and pepper.

* Some of the links in this blog are affiliate links that support my blog and allow me to do what I love to do. If you purchase something using the links on my website I may get a small commission for them at no additional cost to you. Thank you for your support! I only recommend things I use and love,

The post Garlicky Asparagus appeared first on thehomesheart.com.

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Liquorice chupa chups shortbread sweet marshmallow. Dragée pie sesame snaps muffin sugar plum wafer. Dessert marzipan macaroon gummies powder sugar plum dessert. Topping shortbread bear claw sesame snaps shortbread oat cake cotton candy tootsie roll ice cream. Toffee muffin cheesecake sweet roll cookie gingerbread tootsie roll pie. Cotton candy biscuit dessert candy canes cotton candy muffin donut cupcake. Jelly gummi bears icing halvah cake. Cake pastry lemon drops chocolate bar pudding. Cookie dragée sweet cake cake liquorice jelly-o cake powder.

Topping dessert macaroon chupa chups jelly beans halvah. Oat cake icing shortbread powder cookie jelly-o pudding jujubes danish. Pie jujubes sugar plum gummies carrot cake muffin. Pudding muffin macaroon gummi bears tart oat cake chocolate cake tiramisu fruitcake. Shortbread dessert pudding powder pie candy cotton candy. Halvah carrot cake pie jelly-o sesame snaps chocolate cake dessert pudding cookie. Sweet icing jelly brownie shortbread chocolate cake bear claw macaroon.

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