Homemade Tender Farmer's Cheese
Delicious, wholesome, tender, homemade farmer's cheese! A great breakfast or light supper. There are lots of homemade farmer's cheese recipes out there—give this one a try too. You won't be sorry!
Cooking method
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Step 1:
Take one quart of milk and one quart of kefir. The higher the fat content, the richer your cheese will be.
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Step 2:
Heat the milk just until the first bubbles appear. Do not let it boil!
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Step 3:
Pour in the kefir in a thin stream. As soon as the whey starts to separate, turn off the heat.
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Step 4:
Cover with a lid and a towel and leave in a warm spot for about an hour to set.
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Step 5:
Here's our cheese-to-be.
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Step 6:
Set a colander over a tall pot, line it with 3–4 layers of cheesecloth, and pour in the curd mixture. Leave it in a cool place for 2–3 hours to drain.
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Step 7:
Spoon the cheese into bowls and top it with berries, a dollop of sour cream, or some jam. Pure pleasure—and plenty of nutrients. Enjoy!
- Ever since I came across this recipe online, my friends, my family, and I have all been making farmer's cheese this way.
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
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir 'doctor beefy' 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
