Farmers cheese recipe

Home Made Farmer's Cheese By: MLYIN

"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."Rate and Reviewfasdfasd

Prep Time:
5 MinCook Time:
20 MinReady In:
25 Min
Servings (Help)

Original Recipe Yield 1 pound
Ingredients

1 gallon whole milk

1 pinch salt

1 large lemon, juiced

Directions

1.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.

2.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.

3.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.

Footnotes

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.

Nutritional Information
Amount Per Serving Calories: 150 | Total Fat: 8.2g | Cholesterol: 34mg

Hello SusieQue,

Just a quick note to Thank You so very much for sharing your recipe on Farmers Cheese. I plan to make it shortly and will certainly write a review to share with you. I am so excited to have this recipe again. I certainly appreciate your time involved.

Again, Thank You !!

Sincerely,
stupendous

Hello SusieQue,

Sorry that it took so long to let you know how this recipe turned out but I ran into a medical problem that took alot of my time. Things are going well now and I did want to get back to you on this recipe. It is as delicious as I remembered! I did have to cook it for about 35 min. rather than 25 min., however, I do believe that the cooking time will vary. One just has to watch as it cooks. The cheese was creamy, very mild flavor and yes........ you can definitely add hot pepper or various spices to the milk before straining. I also tried it with a half gallon of milk and it worked out great. As you did mention, it does not keep very long....a week is about the life of this cheese.

Again, thank you so much.

Sincerely,
Stupendous