Home Made Farmer's Cheese

Name: Home Made Farmer's Cheese
Prep time: 5 min
Cook time: 20 min
Yield: 16
Ingredients: 1 gallon whole milk; 1 pinch salt; 1 large lemon, juiced

⏱️ Ready in 25 min 🥄 Prep 5 min 🔥 Cook 20 min 👥 16 servings 👁️ 5 views

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.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 5 min

Cook 20 min

Serves 16

Difficulty Easy

🛒 Ingredients

1 gallon whole milk

1 pinch salt

1 large lemon, juiced

Nutrition Facts

Servings per recipe 16

Serving size 1 serving

Amount per serving

Calories 148

% Daily Value*

Total Fat 8g 10%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 98mg 4%

Total Carbohydrate 11.8g 4%

Dietary Fiber 0.3g 1%

Total Sugars 11g

Protein 7.9g 16%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.