Dave McMasters pointed out to me that I haven’t posted anything lately. While I have been cooking, I haven’t been posting stuff. As such, I’m making this little post about home made farmers cheese.
There is a type of Polish Farmers Cheese which seems to be a bit different than most of the Farmers Cheese I’ve been able to find at the farmers markets around here. The farmers cheese I know is more spreadable and crumbles more easily. You can actually get the Polish type of Farmers Cheese at Polish Markets. While I was looking into this I also found out that you can actually make Farmers Cheese at home with very few ingredients.
Here is how the recipe goes, I’ts a modification to one that I found online.
- Bring 1/2 gallon whole milk nearly to boil
- Turn off the heat and add 3 tbl spoons of white vinegar
- Let this sit for 10 minutes
- Strait the result through a cheese cloth
- Hang the cheese cloth and let it drip out, once it is cool enough squeeze the remaining liquid out
The cheese isn’t as salty and doesn’t have that kick that aged cheese has, it is more mild kind of like cream cheese.
I like to eat it as a spread on bread and then covered with honey. It can also be mixed with chopped radishes and green onion with some salt and pepper and also served on bread. The latter is what I did this time around and it was damn good.
