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Making homemade farmer’s cheese is an enjoyable and rewarding process. This simple, fresh cheese is made with only a few ingredients—milk, sour cream, and eggs—creating a versatile cheese that’s mild in flavor and has a slightly crumbly yet soft texture. With minimal effort, you can create a delicious cheese that’s perfect for breakfast with tea or coffee, or as an addition to salads, sandwiches, or baked dishes. The process involves boiling the milk, curdling it with a mixture of eggs and sour cream, and pressing it into a solid block. This farmer’s cheese is not only satisfying to make but also brings a rich, natural taste that’s often hard to find in store-bought versions.

Full Recipe:

Ingredients:

Milk (store-bought, 3.3% fat) – 1 liter
Sour cream (store-bought, 20% fat) – 200 grams

Eggs – 3 pcs
Salt – 1 tsp

Cheese yield: Approximately 365-390 grams

Step-by-Step Instructions:

Step 1: Heat the Milk

Pour the liter of milk into a large pot and place it over medium heat. Add 1 teaspoon of salt to the milk and stir to dissolve.
Heat the milk gently, stirring occasionally to ensure it doesn’t scorch on the bottom of the pot. Continue heating until the milk comes to a gentle boil. Keep an eye on the milk to prevent it from boiling over.

Step 2: Prepare the Egg and Sour Cream Mixture

While the milk is heating, crack the 3 eggs into a bowl and whisk them together until they are fully combined.
Add the 200 grams of sour cream to the eggs and whisk thoroughly until the mixture is smooth and well blended. This mixture will act as the curdling agent in the cheese-making process.

Step 3: Combine the Egg Mixture with the Milk

Once the milk reaches a boil, reduce the heat slightly and slowly pour the egg and sour cream mixture into the boiling milk while stirring continuously.
Bring the mixture back to a gentle boil and let it cook for about 5-7 minutes. As the mixture boils, you will see large curds or flakes begin to form as the milk curdles. This is the milk proteins separating from the whey to form the cheese curds.

Step 4: Strain the Cheese

Prepare a colander by lining it with two layers of cheesecloth or gauze. The cheesecloth will help catch the curds while allowing the whey to drain.
Carefully pour the curdled mixture into the lined colander, allowing the whey to drain off. Be sure to pour slowly to avoid spilling. You can also gently stir the curds to help the whey drain faster.

After the liquid has mostly drained, gather the edges of the cheesecloth and tie them together to form a pouch around the curds.

Step 5: Press the Cheese

Place the tied cheesecloth with the curds back into the colander and set a saucer or small plate on top of it. Add a weight of 1-2 kg (such as a jar of water or a small heavy object) to press the cheese. This step helps remove excess whey and shapes the cheese into a firm block.

Let the cheese sit under the weight until it has completely cooled, which should take about 1-2 hours. The longer it sits, the firmer the cheese will become.

Step 6: Unwrap and Serve

Once the cheese has cooled and set, remove the weight and carefully unwrap the cheese from the cloth.

The cheese is now ready to eat! Slice or crumble the fresh cheese and enjoy it with tea, coffee, or as part of a savory meal. It pairs wonderfully with fresh herbs, bread, or fruit.

Cooking Tips:

Milk Quality: Always use full-fat milk (3.3% or higher) for the best results. Using lower-fat milk may result in a less creamy texture and a lower yield of cheese.
Sour Cream Substitutes: If you prefer, you can use plain yogurt or kefir in place of sour cream, but make sure it has a higher fat content (10-20%) for a rich, creamy cheese.

Herb-Infused Cheese: For added flavor, consider mixing fresh herbs such as parsley, dill, or chives into the cheese after it has drained but before pressing it. This will give your cheese a burst of freshness and aroma.
Longer Pressing: If you prefer a firmer cheese, leave the cheese under the weight for a longer period, up to 3-4 hours. The longer it presses, the firmer and drier the cheese becomes.
Leftover Whey: Don’t discard the whey! It’s packed with nutrients and can be used in smoothies, soups, or even as a substitute for water in baking.

Storage:

Refrigeration: Once the cheese has cooled completely, store it in an airtight container in the refrigerator. It will keep for up to 5-7 days. For best results, wrap the cheese in wax paper or parchment before placing it in a container.
Freezing: You can also freeze the cheese, but note that freezing may slightly alter the texture. To freeze, wrap the cheese tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. Thaw in the refrigerator overnight before using.

Nutritional Facts (Per 50g serving):

Calories: 120-130 kcal

Protein: 7-8 g
Fat: 10-12 g
Carbohydrates: 1-2 g

Calcium: 150-180 mg
Sodium: 200-250 mg

This homemade farmer’s cheese is a good source of protein and calcium, making it a healthy addition to your diet. The fat content comes primarily from the milk and sour cream, providing a rich texture and taste.

Frequently Asked Questions (FAQs):

1. Can I use low-fat milk for this recipe? It’s best to use full-fat milk (3.3% or higher) for a creamy, rich cheese. Low-fat or skim milk may result in a lower yield and a less flavorful cheese.

2. How long does homemade farmer’s cheese last? When stored properly in an airtight container in the refrigerator, this cheese will last for up to 5-7 days. Be sure to check for any off smells or changes in texture before consuming after that period.

3. Can I flavor the cheese with herbs or spices? Yes! You can mix fresh herbs, garlic, or spices into the cheese before pressing it to create a flavored version. Popular choices include dill, parsley, or a pinch of black pepper.

4. What can I use leftover whey for? Whey is highly nutritious and can be used in various ways, such as in soups, smoothies, bread-making, or even as a cooking liquid for grains like rice or quinoa.

5. Is it possible to make this cheese with plant-based milk? This recipe is designed for dairy milk, as plant-based milk generally doesn’t curdle in the same way. However, there are specific methods to make cheese from nut milks or soy milk using different techniques and coagulants.

Conclusion:

This simple and easy homemade farmer’s cheese is a rewarding recipe that yields a delicious and versatile product. With minimal ingredients—just milk, eggs, sour cream, and salt—you can create a fresh, flavorful cheese perfect for pairing with bread, herbs, or fruit. It’s a great way to bring homemade, natural flavors into your kitchen without any special equipment or complicated steps. Enjoy the cheese with a cup of tea or coffee for breakfast, or incorporate it into your favorite savory dishes. Whether you’re new to cheese-making or an experienced home cook, this recipe is a fun and satisfying culinary project!