Making Farmer's Cheese with Chef Janie 09.wmv

This is an easy and fun appetizer to make. I like mine topped with blueberry pie filling or strawberry jam. Enjoy the holidays!

Category:

Howto & Style

Tags:

• cheese
• how to make cheese
• farmer's cheese
• chef janie
• cheffing at home

[moonriver1055]

Hi Janie, Awesome job. My grandmother got me hooked on this when I was a kid a long time ago. Hard to find in stores and then it's very expensive. I am going to try this. While I was searching for how to make cheese (looked at many) and I thought it was farmers cheese; some were saying keep they whey? Can't remember why though..lol. Can you use it again?Also do you have a website? Happy Holidays and thanks for sharing this.

[janiebuilder]

@moonriver1055 Thanks! Loved reading about your grandmother! Yes, you can keep the whey in fridge for up to three days or store in plastic, airtight container (leave 1/2" headspace for expansion) in freezer for up to four months. I use mine to soak dried beans; gives them a great hearty-rich flavor. Whey adds protein and nutrients to canned or homemade soups, cake mixes, pasta dishes, and even rice dishes, especially to white rice where increased nutrition is needed. Merry Christmas!

[iwatcher69]

Thanks for sharing chef. Merry Christmas.

[janiebuilder]

@iwatcher69 Thanks for responding; Merry Christmas to you and yours as well!

[raunwynn]

what happens if you try to curdle the milk without heating it first?

could you use apple cider vinegar as the curdling agent?

[janiebuilder]

@raunwynn Heating the milk is very important, it helps seperate the fat from the whey once you add ur coagulant. If ur cheese does not curdle the first try, just turn back on the heat and add a tsp or two more of the lemon juice once ur back up to 175-180*.

As for the Apple cider vinegar, YES, you can use that product as long as it's acidic. Vinegar and apple cider vinegar might need to be rinsed off after draining however. I don't rinse after using lemon juice because I like the taste.

[JumbaFan]

I've made this before. It's yummy! A little bland, maybe, but now I can say I've made cheese! XD

[Graphixgurl]

Hi Janie, thanks for sharing this. I made it today, doubled everything, and used a half gallon of raw milk. I'm going to serve it later like you did with the olive oil and pepper on crackers with fruit. Great job, will make this often! ~ Susan

[danielmedley1]

My wife, from Ukraine, makes farmers cheese in a much simpler manner. She takes one gallon of 2% milk, removes about a half cup from the jug. Puts in about 2 tbs of sour cream, sets the jug on the counter, lets it sit for 2 or 3 days. Then places the jug inside of a pot of water and brings the water to a boil for about 20 minutes. She then pours the mixture into a cheesecloth lined colander and let's it sit for a couple of hours.

It tastes great. The only dish dirtied is the colander.

[janiebuilder]

@lcowles yes, this is the same thing as the basic dry cottage cheese. I use friendship brand if I am shopping for this. Good for a Carbohydrate free food. The whey is drained or saved to soak beans. Remember: Ricotta is just whole milk and lemon juice, great for lasagna. Cream Cheese is sometimes made with Goats milk (no buttermilk), and Farmer's Cheese is the same as dry cottage cheese brand foods. I hope this helped. Good luck!