farmers cheese

Queso fresco is a delicious, milky, fresh cheese that is a breeze to make. It doesn't melt, so it's a great cheese for grilling in cubes or slices, and is awesome crumbled over soups or salads.

Easy Queso Fresco or Paneer Recipe

juice white vinegar

Kosher or table salt

Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Heat milk in a large pot over medium-low heat, stirring frequently, until it registers 165 to 180°F on an instant-read thermometer. Add the lemon juice or vinegar 1 tablespoon at a time, stirring gently after each addition. Stop adding the acid when the curds separate from the whey: you will see white clumps of curd suspended in a pale translucent whey. Let sit uncovered for at least 5 minutes and up to 20 while the separation finishes.

Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached, about 20 minutes if using for pressed cheese (see step 3), or an hour for fresh curds. Gently stir in salt to taste.

For pressed cheese, gather curds into a ball in the middle of the cloth and press them into a hockey-puck shape. Tie the cloth closed around the cheese. Place the bound cheese back in the colander and place a heavy can or pan on top. Let sit until cheese has reached desired texture, about an hour and a half.

Panaderías in Puerto Rico are magical. Their brightly lit glass cases are lined with fresh-baked bread and rich pastries, begging you to order too many. As a child, I clamored for pastelillos (also called pastelitos) de guayaba. The pastries typically have a flaky crust and are filled with a generous smear of concentrated guava paste — an embodiment of tropical Caribbean flavor — and often with cheese, served glazed or dusted with powdered sugar. In East Harlem, or El Barrio, New York’s historic Puerto Rican enclave where I lived for some time, I discovered <a href="https://valenciabakeryny.com/">Valencia Bakery</a> on East 103rd Street, which made a bite-size version with a generous amount of confectioners’ sugar, creating a portal between the island and my new home. My recipe is inspired by theirs. These are excellent with coffee, and will keep for several days, benefiting from a reheat in the oven.

Pastelillos de Guayaba (Guava Cheese Pastries)

puff pastry (2 sheets)

milk of choice, including oat milk

queso fresco en hoja

confectioners’ sugar

Set out puff pastry to thaw for 40 minutes at room temperature.

Once pastry is thawed, line a 12-by-17-inch baking sheet with 2 pieces of parchment paper. (The double layer helps to protect your pan when you’re cutting the puff pastry.) Heat oven to 400 degrees.

Prepare your egg wash by whisking egg and milk together. Keep it handy.

Lay one layer of puff pastry on top of parchment paper on the baking sheet. Make a 4-by-4 grid of guava stacked with cheese, spaced evenly, leaving about 1 inch of space in between. Top with the second puff pastry sheet.

Using a pizza cutter, slice the puff pastry into 16 equal pieces, touching the top lightly to determine where to slice. It’s OK if you don’t do a perfect job; these are especially good when the guava spills out and caramelizes along the edges. (And don’t worry too much about getting the cut exact, or pieces being odd sizes. It gives them character.)

Working quickly, use a fork to crimp all four edges twice on each side, then arrange them evenly on the baking sheet, leaving space between each. Brush the tops and edges lightly with the prepared egg wash and place baking sheet in the center of the oven.

Bake for 25 minutes or until pastelillos are beautifully golden brown, flaky and puffy.

Out of the oven, let pastelillos rest for at least 10 minutes before eating. (Guava is molten hot and will burn your mouth, badly.)

Once they’ve cooled, sprinkle with confectioners’ sugar to taste. They can be eaten warm or at room temperature, and will keep for several days in an airtight container. Heat leftovers in the oven for 5 minutes at 350 degrees to bring back their crispness.

Twaróg is soft and milky, with a mild taste.

This recipe makes approx. 1 pound (450 g) of Farmer’s Cheese. If you’re planning on making Sernik (Polish-style cheesecake), double the ingredients.

Twaróg: Polish Farmer's Cheese

sour cream, natural, cultured

Gently warm up the milk on the stove....

Gently warm up the milk on the stove. By “gently”, I really mean it! Aim for a slightly warm (not hot!) temperature. 

If you’re using raw milk, sometimes a layer...

If you’re using raw milk, sometimes a layer of thick cream forms on top - keep it or remove it (I love full-fat everything, so personally I keep it; but if you’re avoiding fats - get rid of it). When using raw milk, no sour cream is needed. Just proceed to Step 5.

When using pasteurized milk from a store, add...

When using pasteurized milk from a store, add 8 heaped teaspoons of sour cream (or more!) per 2 quarts (roughly 2 litres) of milk.There is no need to measure the ingredients exactly, it will work either way. 

Blend milk and sour cream together with a...

Blend milk and sour cream together with a fork. 

Pour the milk mixture into a large container,...

Pour the milk mixture into a large container, ideally a large cooking pot - that way we won’t have to transfer that milk later on.

Cover the container (that’s optional). Some homecooks leave...

Cover the container (that’s optional). Some homecooks leave the container uncovered, others cover it with a cheesecloth to keep the insects away. I use a piece of a muslin square and secure it in place with a rubber band.

Leave the milk in a warm place, for...

Leave the milk in a warm place, for example: on the kitchen counter. Don’t stir it, don’t poke it - just let it be. 

The fermentation process can take anywhere from a...

The fermentation process can take anywhere from a few hours, up to 2 days. That depends on the temperature: if you live in a hot climate, it’s likely to be ready within a day. For me, it took a day and a half to curdle.

Observe the milk, have a taste from time...

Observe the milk, have a taste from time to time. Once it has curdled, the consistency turns jelly-like and the flavour becomes pleasantly sour - it’s ready. The longer you wait, the more sour the milk (and therefore eventually: the cheese as well) becomes.

Carefully move the curdled soured milk into a...

Carefully move the curdled soured milk into a cooking pot, try not to break the curd too much. If you soured the milk in a cooking pot from the get-go - just keep it there.

Submerging the knife into the curd, cut it...

Submerging the knife into the curd, cut it into large cubes, roughly 2 inch in size.

Start heating the mixture on a ‘low’ heat....

Start heating the mixture on a ‘low’ heat. Slowly, gently. If you have a thermometer, aim for the 97-102°F (36-39°C) range in the centre of the pot. 

While heating, gently stir the ingredients from time...

While heating, gently stir the ingredients from time to time. Start from the edge and then move to the center of the pot. Aim to keep the same temperature for 30 minutes, up to an hour.

After that time, let the mixture cool completely...

After that time, let the mixture cool completely (2-3 hours are usually enough)

Place a strainer over a large bowl, to...

Place a strainer over a large bowl, to collect the strained whey. Layer it with a cheesecloth (I'm just using clean muslin squares). Pour the curled mixture in. 

Squeeze off the excess whey. Make a knot...

Squeeze off the excess whey. Make a knot and hang to drain for 30-40 minutes.

After draining, you can make it even dryer...

After draining, you can make it even dryer by pressing it. Just put something heavy (e.g. a jar filled with water) on top of the cheese wrapped in a cloth. The resulting Twaróg will be firmer and more compact.

Refrigerate until you're ready to use it.

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese.

Farmers Cheese with Greek Yogurt (Tvorog)

milk (preferably organic, room temp*)

35 oz large tub full fat Greek yogurt, room temp*

sour cream

In a large stainless steel pot, whisk together 1 gallon milk, 35 oz Greek yogurt and 2 Tbsp sour cream. Cover and place in a warm 100˚F oven for 1 hour until luke-warm. (For many ovens, the lowest temp setting is 170˚F, so if that is the case for you, keep an eye on the mixture and take it out of the oven as soon as it's just warm).

Place the covered pot in a warm room for 24 hours (I put it next to a heating vent on the floor). When it’s done, it should become the consistency of sweetened condensed milk and pulls when you lift it up with a spoon. DO NOT STIR.

How to Make Farmers Cheese Day 1:

Place on the stove and heat again over low heat for 40 minutes or until warm. DO NOT STIR. Heat it slowly, since high temperatures destroy the nutritious protein. Remove from stove and place in a warm room for another 24 hours. It should be consistency of regular yogurt.

Farmers Cheese Day 2:

Place on the stove over medium/low heat 40 minutes or until hot. The cheese will separate from the whey. Turn off the heat and let it sit covered for an hour (this helps for the curds to separate as well). DO NOT STIR.

Place 2 layers of very fine mesh cheesecloth over a large colander set inside a large bowl. Pour cheese mixture over cheesecloth. Keep the leftover liquid - this is called whey - refrigerate it and use instead of water for making the best bread you've ever had!

Tie a knot with your cheesecloth. To squeeze out excess liquid, place a cutting board either in a baking dish or in the sink. Place tied bag of cheese on top. Set another cutting board on the cheese and place a heavy weight over the top (i.e. a heavy cast iron pot or a large jug of water) and let stand 8-10 hours.

Farmers Cheese Day 3:

Unwrap your cheese and it's ready to enjoy! Refrigerate if not using right away. Here are some of our favorite farmers cheese recipes and I have 2 more really really good ones coming soon!

Farmers Cheese Day 4:

Buy organic milk that is nearly expired and deeply discounted. I've found that organic milk tastes best.

Farmer's Cheese Tvorog Recipe

milk

buttermilk

layers of cheese cloth

Allow the milk gallon and buttermilk to come to room temperature on the counter (about 7 hours).

Pour milk and buttermilk into a large soup pot. Cover and place in a warm (100˚ F) oven for 1 hour or until mixture feels luke warm.

Remove from oven and place in a warm room and let it sit for 24 hours. When it's done, it should become the consistency of sweetened condensed milk. It pulls when you lift it up with a spoon and should not really stick to your spoon if you insert it vertically and remove it straight out. Do not stir.

Day 1:

Place on the stove again over low heat, uncovered for 40 minutes or until it is warm. Do Not Stir. You have to heat it up slowly, since high temperatures destroy the nutritious protein.

Remove from stove and place in a warm room for another 24 hours (again, next to the heating vent on the floor).

Day 2:

Place on the stove over medium/low heat for 40 minutes or until hot (do not boil). The cheese will separate from the whey. Turn off the heat and let it sit covered for an hour (this helps for the curds to separate as well).

Place 4 layers of cheesecloth over a large colander inside a large bowl.

Pour cheese mixture over the cheesecloth. Tie the top of the cheesecloth and hang it over your kitchen faucet for 8-10 hours OR place a cutting board either in a baking dish or in the sink. Put bag of cheese on top. Cover with another cutting board and place a heavy weight over the top.

Remove cheese after 12 hours and make something tasty or refrigerate. You can let it sit longer if you want a drier cheese.

Day 3:

Homemade Fresh Farmer’s Cheese (Tvorog) recipe made with buttermilk and milk. A simple how to make cheese recipe. This Farmers Cheese is served great with honey or used as a filling.

Homemade Fresh Farmer's Cheese

Dairy Gold Buttermilk or other buttermilk

Bottom Pot

Cheesecloth or Paper towels

Food thermometer

Sieve

Pour 1 gallon of milk into a large heavy bottom pot and heat it to 100F. It should feel slightly hotter than warm. (Do not make it hot, or it will kill the buttermilk culture.) Remove from heat.

Shake the bottle with buttermilk, then pour 1-2 cups into the warm milk. Stir for about 1-2 minutes.

Cover with lid and allow to sit at room temperature, undisturbed for 12-24 hours depending on how warm it is. If the room temperature is below 70, place pot of warm milk in the oven with just the light on (NO heat).

Buttermilk is ready when it’s thick and you’re able to ‘cut’ it with a spoon, that means when taking a spoonful of buttermilk, it doesn’t run like milk but holds its shape. (When in doubt, leave it for full 24 hours.)

Cut the buttermilk into 1-inch squares with a long knife.

Insert a thermometer into one of the curds and start heating over very low heat. It will take about 15 minutes to reach to 120°F. This is what it will look like when it’s heated to 130°F.

Make sure the thermometer is inserted into the curd, not the whey. Whey around the curds might even start boiling because it’s of less density than the curds. When temperature inside the curd reaches 100°F, give a gentle stir with a large spoon and bring the hot curd from the bottom to the top. It only needs to be heated another 30°F-40°F degrees before you will need to drain it. You will see both cheese-like chunks and big curd chunks, that’s ok, that’s how it’s supposed to be.

Once the temperature inside the curd reaches 130-140, give it another gentle stir, to break up large curd chunks and to distribute the heat evenly.

*Read complete post before the recipe to get a better understanding of how and why you do what you need to do.

Carefully pour the heated curds to a different pot lined with a cheese-cloth, then gather the ends of the cheesecloth, tie them and hang over the kitchen cabinet door handle or some other device. Allow the whey to drip off, until droplets fall about 30 seconds apart. At this point, transfer the cheese with the cheesecloth to the refrigerator. It will harden up and it will be easier to remove the cheesecloth without ruining the cheese ‘ballthe

Option 1

This farmer&#39;s cheese recipe is the perfect and the easiest homemade cheese recipe to make especially if you are a novice into cheese making. Just two ingredients and a guaranteed outcome.

🧀 Homemade Farmer's Cheese

l milk (8 cups) (organic whole milk)

(pink

lemon juice (or cider vinegar

In a larger enameled pot, bring the milk to a slight boil, stirring occasionally. Add the salt now or you can choose to add lated to the actual cheese when this is ready. Keep the heat on medium or even low to lower the risks of burning the milk on the bottom of the pot.

When the milk its at almost boiling point and has foamy bubbles forming on the surface of the milk turn off the heat. You may even use a thermometer to check the temperature and this should be should be somewhere close to 85°C or 190° F.

Add the lemon juice or the cider vinegar and stir gently using a wooden or a silicone spatula or a spoon. Avoid using anything metallic. You will notice that pretty much immediately the milk will start to curdle. Add a little more lemon or vinegar if it does not.

Allow the milk to rest for 15-20 minutes. Avoid stirring.

Add more salt, fresh herbs, dried ones, black pepper, whatever you fancy adding to your cheese, add it now.

Place a good size colander over a large bowl or  a large pot. Using a slightly dampened cheesecloth to drape over the colander.  Pour the curdled milk into the cheesecloth.

Gather all the ends of the cloth, tie a knot and hang for approximately 30 min -2h depending how dry or creamy you want your farmer&#39;s cheese to be. You may even squeeze the cloth and get as much whey out of the cheese and there you have it. I personally like it more on the dry side. It also depends what I intend to do with it.  See recipe notes for more ideas on how to shape your homemade cheese.

Enjoy this tasty homemade farmer&#39;s cheese as it is or use it in your own favourite recipes.

Learn How To Make Farmers Cheese Recipe using only one ingredient. Use this quick and easy whey-enriched homemade cheese in savory and sweet recipes instead of ricotta or cream cheese.

How To Make Farmers Cheese Recipe

Gallon Organic Whole Milk

Glass Container

Pour all of the milk into a wide Mouth glass jar and cover it.

Store it on your kitchen cabinet or in a room temperature dry place for the next 3 days and let the milk ferment.

Day 2 – Fresh Cream

On a second day a fresh Cream forms on top of the milk. You can collect this and use it as a spread for your breakfast.

Day 3 – cooking

Third day, you will see the top of the Fresh Cream beeing a bit dry and see some cracks. That is the time to make the Farmers Cheese.

Place all of the milk into a big cooking pot and switch on the heater for low. Do not mix during or after. More you mix, less curds will form and therefore less Farmers cheese you will have at the end.

Cover it with a lid and let it cook on the lowest temperature possible for about half to 1 hour depending on how much milk you are using.

Let it sit

Once you see the Whey being separated from the curds, it is the time to switch the heat off and let it fully cool. Do not stir.

Check if ready

Once the milk is cooled, check with the end of the spatula if the curds are properly formed, by gently moving the curds away from whey. When you feel comfortable that enough curds have been formed and all of the Whey is fully separated, it is the time to move into the next step.

Strain

Very gently strain all through a strainer covered with a muslin cloth. Pour slowly and let the whey work through the strainer into the container. Let it sit and rest of the whey will slowly drip through.

https://content.jwplatform.com/videos/hWM7wrtb.mp4

Learn How To Make Farmers Cheese Recipe using only one ingredient. Use this quick and easy whey-enriched homemade cheese in savory and sweet recipes instead of ricotta or cream cheese.

Top 8 farmers cheese recipes from across the web

The most viewed farmers cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Queso Fresco or Paneer Recipe

Pastelillos de Guayaba (Guava Chees...

Twaróg: Polish Farmer's Cheese

Farmers Cheese with Greek Yogurt (T...

Farmer's Cheese Tvorog Recipe

Homemade Fresh Farmer's Cheese

🧀 Homemade Farmer's Cheese

How To Make Farmers Cheese Recipe

Top 8 farmers cheese recipes from across the web

The most viewed farmers cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Queso Fresco or Paneer Recipe

Pastelillos de Guayaba (Guava Chees...

Twaróg: Polish Farmer's Cheese

Farmers Cheese with Greek Yogurt (T...

Farmer's Cheese Tvorog Recipe

Homemade Fresh Farmer's Cheese

🧀 Homemade Farmer's Cheese

How To Make Farmers Cheese Recipe

The most viewed farmers cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine