A mild cross between ricotta and cream cheese, this fresh farmer's cheese is everything you always wanted in a soft cheese - mild in flavor, creamy but somewhat loose consistency and thus effortlessly spreadable.
As it happens, making good farmer's cheese is even easier than finding it at the grocery store. Buttermilk gets transformed into a bright fresh cheese in this easy, no-fuss recipe.
Farmer's Cheese Old School Way
I believe with certainty that my grandmother would've loved this short-cut to farmer's cheese. I can still see her skimming the cream from milk that's slowly boiling on her woodburning cookstove. She endlessly moved the hot pot back and forth from the direct heat using the corner of her worn-out apron in lieu of a pot holder.
It was a long (and to me boring) process, one that required her undivided attention. She didn't seem to mind, though. Perhaps it was her way of tuning out of reality and dreaming of a better life she'd never have or maybe she just enjoyed quietly watching the cream form. We'll never know.
I credit this recipe to my friend Djila who posted this method on Facebook. She obtained it from her friend Ljubica. Since the war outbreak in Bosnia when the food was sparse, Bosnians have become experts in short-cuts and new ways of using ingredients.
I share this recipe with permission. Grandma, this one is for you.
The ease of making this farmer's cheese is astounding. Just boil small cartons of buttermilk, let them cool and drain. Voila!
Make sure to reserve the whey. It is a good source of vitamins, protein, and minerals and is found to help regulate and reduce spikes in blood sugar levels. Throughout history, it was used as a medicine and it's the best natural remedy for the liver.
How To Make Farmer's Cheese & 5 Ways To Use It - The Easy Guide:
- Place the buttermilk cartons into a large, deep pot. Add hot water up to the part where the sides of the cartons start to fold.
- Bring to a boil, reduce the heat and simmer (gently boil, bubble) for 45 minutes.
- Remove pot with buttermilk cartons from the heat and let cool down. Gently remove the cartons from the water and cool completely in the refrigerator, preferably overnight.
- Place a fine-mesh sieve over a pot to catch the whey, if desired. Open the cartons by unfolding the top (or cut with scissors) and slowly empty over the sieve. Let drain for a few minutes. For dryer cheese, drain longer.
- Transfer the farmer's cheese into an air-tight container. Store in a refrigerator for up to two weeks.
You've made the farmer's cheese, now what?
There's no limit for how to use it, but here are 5 simple ways to get you inspired:
- Drizzle with honey and top with fruit for a delicious snack.
- Mix in sliced green onions, olive oil, salt, and pepper. Serve with crackers or crusty bread for an appetizer or as a country-style salad (substitute the cottage cheese).
- Use as the filling for lasagna, pasta shells, ravioli, or pierogies.
- Blend with yogurt, sour cream, or mayonnaise as a base for a dip.
- Use it as a spread for sandwiches, wraps, and pitas.
How To Make Farmer's Cheese & 5 Ways To Use It
EQUIPMENT
- Large stockpot
- Sieve
- Cheesecloth
Ingredients
- 4 small cartons of your favorite brand buttermilk, ½ pint or 8 oz. each
- water
Instructions
- Place the buttermilk cartons into a large, deep pot. Add hot water up to the part where the sides of cartons start to fold.
- Bring to a boil, reduce the heat and simmer (gently boil, bubble) for 45 minutes.
- Remove pot with buttermilk cartons from the heat and let cool down. Gently remove the cartons from the water and cool completely in the refrigerator, preferably overnight.
- Place a fine-mesh sieve over a pot to catch the whey, if desired. Open the cartons by unfolding the top (or cut with scissors) and slowly empty over the sieve. Let drain for a few minutes. For dryer cheese, drain longer.
- Transfer the farmer's cheese into an air-tight container. Store in a refrigerator for up to two weeks.
Notes
- If you have an extra deep pot, you can use larger buttermilk cartons. Just make sure the water level is up to the folding point.
- 5 simple ways of using the farmer's cheese, just to get you inspired:
- Drizzle with honey and top with fruit for a delicious snack.
- Mix in sliced green onions, olive oil, salt, and pepper. Serve with crackers or crusty bread for an appetizer or as a country-style salad (substitute the cottage cheese).
- Use as the filling for lasagna, pasta shells, ravioli, or pierogies.
- Blend with yogurt, sour cream, or mayonnaise as a base for a dip.
- Use it as a spread for sandwiches, wraps, and pitas.
db says
hi. can you pour the buttermilk into mason jars? never seen 8oz containers of buttermilk. thanks.
Jas says
Haven't thought of that, but it's worth a try. Let me know how it turns out!
Harro says
Does the wax on the cartons not melt in hot water?
Jas says
If it's coated with wax, it's with food-grade paraffin wax which is edible, but I haven't noticed the change in the lining after cooking.
T says
Cream does not "form" , especially when milk is stirred and heated.
Cream rises and separates from the milk as it cools and sits. Milk is heavier and sinks while the cream goes to the top and forms a layer. Any disturbance or a drastic rise in temperature and it will begin to bind with the milk again.
As a farmer giving our entire everything to putting food on family tables it is enormously disheartening that those acting as voice in the food industry cannot take time to even learn the basics of the ingredients they are using.
Hopefully this information helps you better understand milk and cream.
Jas says
Well, it's enormously disheartening how rude some people are. I think you got the message wrong and perhaps should read that again. As I mentioned: "She endlessly moved the hot pot back and forth from the direct heat using the corner of her worn-out apron in lieu of a potholder." I didn't say she stirred the milk. Instead, she moved it away from the heat to let it cool down for cream to form and then back to the heat to warm it up and cool again, etc. I also didn't say that's how everyone should make cheese or try to "act as a voice in the food industry." This was about my memory of how my grandmother made cheese. She wasn't a farmer, and she didn't use fancy equipment, but this IS how she skimmed the milk to make cheese, and it was absolutely delicious! I hope you have a great day and find reasons to smile!
schnare says
I love this cheese. I ate this often in Germany during the war. It was called Quark, I bought a machine to make it. It is so good!!
Jas says
Oh, wow! I loved Quark while I lived in Germany (makes best cheesecakes ever!) and it's hard to find it here (perhaps in specialty stores that I don't have nearby). This farmer's cheese is similar but not quite the same - at least not compared to store-bought Quark. But maybe that's a good thing? 🙂
Thanks for stopping in!
mamastops says
I have made farmers cheese before, but I used milk. I can't wait to try this way. I seems so much easier. I love to make it from scratch, store bought is so expensive.
Jas says
I've used milk before too but love to explore different methods. I hope you like this recipe!
DD says
Paper milk cartons are lined with two layers of polyethylene, inside and out.
Jas says
EW!