Homemade Farmer’s Cheese: A 2-ingredient easy homemade farmer’s cheese recipe ready in an hour to create delicious meals.
Homemade Farmer’s Cheese is extremely easy to make. It only requires 2 ingredients: milk and vinegar. I think like so many Ukrainian people, I love farmer’s cheese and I like to cook and bake with it. It’s an incredible ingredient to use as a filling for any pastry or for different pancakes and doughnuts. In the past several years, mom would always make me farmer’s cheese, but then I decided it’s time I learn to do it myself.
Use Good Quality Milk:
Try to use good quality milk such as Organic Valley, Simple Truth or Smith Brothers rather than the general brands from any store. Most of the time the farmer’s cheese does not turn out from those brands – not sure what they put into the ingredients. Whole milk creates the best cheese – the cheese turns out so thick and rich in flavor, you can see these huge cheese bumps. 2% is a bit thinner, I would not recommend using 1% milk because the cheesy turns out like million little cheese bumps and it’s really hard to work with that kind of cheese when it comes to filling buns or even cheese pancakes. If you really want to use 1% milk, add half of the milk 2% or whole milk rather than having all 1% in the pot.
Few Important Tips to Keep in Mind:
1. Use Heinz brand vinegar (distilled white). My mom has tested different brands and from some of the brands the cheese didn’t want to turn out the way it’s suppose to be.
2. Try to use stainless steel pot. The nonstick takes forever to bring the milk to bubbles and you will most likely end up with milk scorching at the bottom of the pot.
3. Use Flour Sack Towel instead of cheese cloth. I wasted money and bought ‘cheese cloth’ at Fred Meyers for $5.99. It’s bad enough the fabric is extremely thin and the hole are huge and easy to tear, but when I started squeezing out the whey out of the cheese, the cheese got all stuck in that cheese cloth and it was just one time use. So my sister told me to look for the flour sack towel. I went to local Walmart and bought their Mainstays flour sack towel for $0.97. Who would have thought, right? The flour sack towel is so thick, and it’s just what you need for farmer’s cheese making. The size is huge, so I cut it into 4 pieces, and I use the same 1 piece over and over again. Every time I’m done using it, I wash it in hot water right away to make sure there’s no cheese pieces, and hang onto something for it to dry.
Farmer’s Cheese Ingredients:
- 1 gallon whole milk
- 1/2 cup Heinz vinegar
How to Make Farmer’s Cheese:
- 1 gallon whole milk
- ½ cup Heinz vinegar
- Pour gallon of milk into a stainless steel pot. Heat on low-medium (number 3- 4) until you see bubbles appear, but do not bring to boil. (It could take 30-40 minutes for stainless steel pot). Stir occasionally to prevent the milk from scorching on the bottom of the pot. While stirring, slowly pour in ½ cup Heinz distilled white vinegar. The cheese will curdle (become all crumbly), and the water should be lime/yellow-ish color in about a minute. If it doesn’t, add a bit more vinegar until you DO see lime/yellow-ish water (that would be called whey now).
- Line a sieve or a colander with a flour sack towel. Slowly pour the cheese/whey into the cloth to catch the curds. You can lightly press and stir the curds with spatula to help get all the liquid out. Gather the cloth around cheese and squeeze it as much as you can to get all the whey out. When you start seeing white-ish instead of lime color whey, you can stop there. We don’t want the cheese to lose its taste. Refrigerate farmer’s cheese covered with food wrap up to a week. You can eat it with a cup of coffee or tea OR use it in recipes. Enjoy!!!