5 replies to this topic

[Chuck d Rochefort]

Farmer’s Cheese

Ingredients

1 Gal. – Whole Milk

3 – Eggs

1 Cup – Sour Cream

½ Tbs. – Salt

3 Tbs. – Apple Cider Vinegar

 

Directions

Bring milk to boil.

Whisk 3 eggs. Add sour cream and salt. Mix well and stir into boiling milk.

Add apple cider vinegar and turn off heat.

After milk curds place cheesecloth in large colander and strain. Let sit for 5-10 minutes.

Wrap and squeeze out liquid between two cutting boards and use gallon of water as a weight on top 

Refrigerate overnight.

 

[BuxomBrewster]

I've never seen a cheese recipe with eggs.  My farmer's cheese recipes are usually vinegar and milk.  Weird.

[Stains_not_here_man]

That is odd. I could perhaps see using egg white as a coagulant/clarifying agent the way you do with comsomme, but the presence of yolks seems strange.

[Chuck d Rochefort]

I guess it’s a Polish thing... Been doing a lot of reading and cooking of Polish food(no kidding), I saw this recipe today

 

Easter cheese (Hrutka) 

 

1 qt. whole milk, 1 doz. large eggs, 1 tsp salt. In double boiler beat eggs milk & salt. Cook until whey is separating from large curds. Pour mixture into colander lined with cheese cloth to drain.  At this step I sometimes choose to blend in finely chopped jalapeño peppers for a twist on the traditional cheese. Twist into large ball. Place on upside down plate with a plate on top and weigh down for at least an hour or more to continue squeezing whey out. Remove from cloth, refrigerate, serve in slices for breakfast with kielbasi.

[matt6150]

 

I guess it’s a Polish thing... Been doing a lot of reading and cooking of Polish food(no kidding), I saw this recipe today

 

Easter cheese (Hrutka) 

 

1 qt. whole milk, 1 doz. large eggs, 1 tsp salt. In double boiler beat eggs milk & salt. Cook until whey is separating from large curds. Pour mixture into colander lined with cheese cloth to drain.  At this step I sometimes choose to blend in finely chopped jalapeño peppers for a twist on the traditional cheese. Twist into large ball. Place on upside down plate with a plate on top and weigh down for at least an hour or more to continue squeezing whey out. Remove from cloth, refrigerate, serve in slices for breakfast with kielbasi.

 

That seems like a lot of eggs. You trying this?

[Chuck d Rochefort]

No, not now at least I wouldn’t be able to eat it all. I’d like to make regular farmers cheese so I can make pierogi(using cottage cheese doesn’t cut it)