Farmer’s Cheese is a crumbly soft white cheese that made on farms in Europe. It is a sort of pressed version of Cottage Cheese, but a lot dryer. Farmer’s cheese is made by curdling milk with enzyme (found in yogurt or buttermilk), and draining off the whey. Simple as that. Even though Farmer’s Cheese can be found in many European markets in United States, I prefer to make it at home. This way I always have it ready when I need it, and its Fresh! This is a quick version of Farmer’s Cheese Recipe. It is done in 45 minutes!
- 1 gallon milk (2% or whole milk)
- 1 quart buttermilk
Pour milk and buttermilk in a large pot. Cook on medium heat, stirring occasionally, until the milk starts curdling. Bring to boil. The whole process takes about 30-40 minutes.
Collect the curds with the strain into 2-3 layered cheese cloth.
Let the whey drain. I usually hang the cheesecloth on the handle of my cabinet, and leave it for an hour or so, just because I like my Famer’s Cheese to be dry.
Enjoy making a super tasty filling for Crepes.