Farmer’s Cheese

farmer's cheese

This is a grate photo, I know, it’s cheesy. I’ve never been one to brie-ze past an opportunity for a pun. In fact, maybe I’m a pun muenster. I’m really not trying to make an asiago of myself. I just have a sharp wit, Jack. You cheddar believe it. I have you out-punned and that makes you so bleu. Does it make your blood curd-le? If you need to take a break, you have my parmesan.  I can milk this a little longer. I ain’t going to disappear like the Limberger. Getting feta-d up?

I’m dating someone now. He’s from Wisconsin, so stereotypically in all the best ways, cheese is kind of his jam. He asked if I could help him make some of my pierogies for his parents as a Christmas gift. Of course I obliged, I want them to like me.

He mentioned that his mom used to get these sweet, puffy cheese pierogies when she was younger, and misses them, but it’s not the same as the store-bought kind. I immediately thought of Farmer’s Cheese.

I typically make this in place of ricotta for stuffed shells, lasagna, and ravioli.

It’s an awesome way to use up a gallon of whole milk. I know with my roommates, occasionally we will both buy a gallon of milk for the house, or a carton of eggs, and realize when we get home that now we have quite an abundance. Instead of making my go-to rice pudding, I think I’ll make the Farmer’s cheese. It can’t be easier, and I love making cheesy puns.

What You’ll Need:

  • 1 gallon of whole milk
  • pinch of salt
  • 1/4 cup lemon juice
  • 1/4 cup white vinegar
  • cheesecloth

Let’s Get Cooking:

  1. Dump the entire gallon of milk into a large saucepan.
  2. Stir in the pinch of salt.
  3. Bring the milk to an almost-boil, 190 degrees f, stirring often so that the milk does not scald onto the bottom of the pan.
  4. Turn off the heat and whisk in the lemon juice and vinegar.
  5. Whisking about every 2-3 minutes, you should see the curds begin to separate from the whey. Continue whicking occasionally until about 10 minutes have passed.
  6. Line a colander with 3-4 layers of cheese cloth.
  7. Pour the curds and whey mixture through the cheeseclothed colander.
  8. Keep the colander on the counter, with a bowl underneath. Let the cheese drain more and firm up a little.
  9. You now have Farmer’s cheese. Do with it what you will.
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