Trim Healthy Mama / Keto / Low Carb / Gluten Free / Sugar Free
I’ve gotten so many questions about farmer cheese – what does it taste like, what’s the texture like ect. Farmer cheese is somewhat similar to cottage cheese except A LOT dryer and has a little less flavor. I don’t like soft cheese like this (or cottage cheese) on its own but in recipes it takes on a different form – it’s so delicious.
Ingredients
2.5 qt (10 cups) whole milk (Aldi brand works best)
1/2 tsp salt
1.5 lemons juiced
1 tsp vanilla extract
1/2 cup white vinegar
3 tbsp pyure
Instructions
1. Using a heavy bottom sauce pan bring milk to a simmer (about 200 degrees), just until you see small foamy bubbles forming. Remove from heat.
2. Very gently spoon the vinegar over the milk. You will see the milk separate. Very gently mix the milk. Allow the milk to sit for 2 hours.
3. Using a fine strainer pour off the whey. Set a small plate on the cheese and something heavy on the plate, allowing all the access whey to drip off (this is best done over night in the refrigerator but definitely at least a few hours).
4. Once the cheese is dry, transfer the cheese to a medium size bowl add in the salt, vanilla and fresh squeezed lemon juice. Mix really well.
You, now, have delicious tasting sweet farmer cheese. It can be enjoyed straight from a bowl topped with fresh or frozen berries, in my cheese bars or in cheesecakes.
This recipe makes about 1 pound of cheese. If you are shooting for a more savory recipe leave out the sweetener, vanilla and cut back on the lemon juice a bit.
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How much vinegar do you spoon over the warm milk?