Farmer's Cheese Recipe made with only 2 ingredients: cow's milk and yogurt. It's incredibly easy to make it, and you get a creamy and slightly crumbly soft cheese that is a sample in many Eastern-European countries. My absolute favourite cheese, now homemade and so delicious!
Having grown-up in the countryside in Romania surrounded by nature, animals and delicious fresh food, I have come to appreciate and respect hard work and homemade dishes.
Growing your own produce might be hard work, but the rewards are beyond satisfying. And while back then we had our own cow who was giving us to best milk to make the best cheese, nowadays I have to settle for store-bought milk.
Even so, the full-fat milk is still good for making some delicious homemade cheese with very little prep, and hardly any effort. And you only need 2 ingredients, how cool is that?
For me, cow's cheese never misses from my fridge, we all love to eat it on its own, or to use it in many dishes like Romanian Papanasi, or recipes that call for feta cheese, like Cucumber Tomato Avocado Feta Salad Recipe, Roast Pumpkin Quinoa Salad with Feta or Spanakopita Triangles. And the examples can go on and on.
What is farmer's cheese
Farmer's cheese is a soft cheese with a creamy and slightly crumbly texture that is made from cow's, goat's or sheep's milk by adding either rennet or bacterial starter to help coagulate the milk.
The taste is mild and rather sweet, and salt is usually added afterwards to preserve it for longer and give that salty touch to it.
Once the milk has curled and the milk solids have separated from the whey, it is transfer into a cheese cloth, and drained well to get a solid ball of cheese.
For my recipe I used full-fat milk and Greek yogurt. Other recipes call for simple yogurt, lemon juice or vinegar to render the same results. The ratio yogurt to milk is 1:4, so one part yogurt, 4 parts milk.
How to make farmer's cheese at home
- add the milk and yogurt to a pan and set it over a medium heat
- bring the milk mixture to the boiling point, take it off the heat just before it starts boiling
- while the milk is warming up, the milk solids start to separate from the whey, looking like sour milk
- line a colander with cheese cloth, and pour the curdled milk over it
- bring the corners of the cloth together, and allow the whey to drain well - you end up with a small bowl of cheese, mine weighted only 150 grams.
- leave it to drain until the cheese is solid, then transfer it to a plate, and sprinkle half of tablespoon with salt over
- the cheese is ready to be served pretty much straight away, although I like to allow the salt penetrate the cheese well, and serve it after 4-6 hours
Uses for cow's cheese
As previously mentioned, cow's cheese is absolutely amazing in a wide range or sweet and savoury dishes from all over the world.
On it own without added salt, it's a great product for babies and toddlers on baby-led weaning who can enjoy delicious cheese without all the salt that usually comes with the store-bought one.
It's a super simple recipe to make, and I can guarantee that once you make it, you will never go back to store-bought soft cheese, this is so good! Do give it a go!
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Farmer's Cheese Recipe
- 4 cups full-fat milk
- 1 cup Greek yogurt
- Pour the milk and yogurt in a pan set over a medium heat.
- Bring the mixture to a boiling point for the milk to curdle and the milk solids to separate from the whey.
- Remove the pan from the heat.
- Line a colander with a cheese cloth, pour the mixture over, bring together the corners of the cloth, and drain the whey well until you are left with a solid ball of cheese.
- Sprinkle some salt over the cheese, cover with a clingfilm, and refrigerate for 4-6 hours.
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