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.
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!
Miz Helen says
Congratulations!
Your post is on The Top Ten for Full Plate Thursday! Thanks so much for sharing with us and hope you enjoy your new Red Plate, I am pinning your post to our Features Board!
Miz Helen
Jas says
I'm doing the happy dance, Miz Helen! Thank you so much. 😀
Lily says
Wow, that seems like an incredibly easy way to make cheese - cool. Thanks for sharing and have a great week!
Jas says
Super easy! 😀
Miz Helen says
What a great tutorial for making this awesome Cheese. Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
Jas says
Thank you so much! 😀
Margy says
Our store doesn't have buttermilk in small cartons, the smallest is a quart. Can you divide it up into canning jars for the boiling process? - Margy
Jas says
I can't say that it would or wouldn't work in jars as I haven't tried it, Margy. 🙁 I made the cheese using a quart carton too, but you need a really deep pot. I figured it would be easier to buy small cartons than a big pot, for most people. If you decide to try jars, keep your eye on it. The boiling process might vary.
Teresa says
Believe it or not, I’ve never heard of farmer’s cheese before. I’m going to make it with your instructions though. I can’t wait to try it with the green onions, olive oil and salt and pepper. Thank you for sharing it at Party in Your PJ’s! Pinned and shared.
Jas says
Teresa, that's my favorite way to enjoy it. I'm sure you'll love it!
Rhonda says
My mother is a big cheese lover. I bet she would love this. I'm going to try making this for her. Thanks for sharing on Sunday's Best.
Jas says
You are a thoughtful daughter, Rhonda! I'm sure your mom will appreciate your homemade cheese. 🙂
Michelle Leslie says
Mmmmmmm, now you’ve got me thinking I can conquer the world Jas. I thought cheese making was this long drawn out process and swishing flies away all the time while the cheese becomes chees. Can’t wai to try this
Jas says
"Swishing flies away" . You're too funny, Michelle, and also have a great way with words. Ever thought of writing a book? A broccoli fairy tale, perhaps?
laura says
YES! My family is going to be snacking on this recipe next week! Thanks for linking up to the Friday Frenzy-we appreciate you!
Jas says
Thank you, Laura! Hope you and your family like it. 🙂
Leslie says
OMG. I definitely need to try this. We love cheese of all kinds, and this looks like the perfect recipe to try out with my kids. Thanks so much for sharing at the #happynowlinkup!
Jas says
Hi, Leslie! It's perfect for snacking. x
Cindy@countyroad407 says
This is so cool. I had no idea nor had I ever heard of Farmers Cheese. I can hardly wait to try this!
Jas says
Oh, then you must! 😀
Julie- Logger's Wife says
I've never heard of farmer's cheese before but am going to have to try it!
Jas says
I hope you do, Julie. Thanks for stopping in. 🙂
angie says
sounds very tasty have seen several recipes where farmers cheese was an ingredient. Thanks for sharing the recipe and great post
Jas says
Thanks, Angie! Sometimes farmer's cheese is hard to find.
candy says
Love making homemade cheese and this sounds wonderful. Found you on Wonderful Wednesday Link Party.
Jas says
Thank you, Candy! 🙂
Di from Max The Unicorn says
I love soft cheeses and this Farmers Cheese looks delicious. Now I want cheese!
Jas says
😀 Thanks, Di! I hope you'll give it a try!
Beverly says
Wow, we love cheese but I have never made farmer’s cheese before. I have heard of it but you are inspiring me. I want to try this.
Stop by Happiness Is Homemade, since I am featuring you.
Hope you are having a lovely weekend.
Hugs,
Bev
Jas says
Thank you, Bev! It's really easy to make, otherwise, I wouldn't even try, ha.
Healthy World Cuisine says
Hiya Jas, We have not tried to make cheese yet, but you have inspired us. Sounds really easy to do. so many delicious things can be made with this delicious simple recipe. Pinning!
Jas says
My mom still makes it the old-fashioned way by letting the milk get sauer, etc., but this method is much quicker and yields delicious cheese. Thank you for the 5-star review! X