Homemade Farmer Cheese with Lemon
Wonderfully tender, soft farmer cheese that comes together fast! This lemon farmer cheese is easy to make at home. All you need is good milk — ideally fresh from a farm. Adjust the amount of lemon juice to your taste: the more you add, the tangier it will be. Save the whey to use in bread dough or in a cold soup like okroshka. Crumbly, tender farmer cheese is lovely served with powdered sugar, jam, or sweetened condensed milk.
Ninel
Recipe author
Homemade Farmer Cheese with Lemon
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 %
3 g
Fats 27 %
3 g
Carbohydrates 45 %
5 g
66 kcal
GI:
100
/
0
/
0
- Pour the milk into a nonreactive saucepan, set it over medium heat, and bring it to a boil. Turn off the heat and add the lemon juice. The hot milk will start to curdle right away. Line a colander with cheesecloth and pour in the contents of the pan. Stir the curds with a spoon to help the whey drain faster. Then gather up the cheesecloth, hang the curds, and let them drain for 30 to 50 minutes. The longer they hang, the drier the cheese will be.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Lemon juice - 16 kcal/100g
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