Amanda Price
I’ve been planning on making farmer’s cheese for a while now. Making pierogies for Easter was the perfect opportunity to finally accomplish that goal.
Making this cheese was so simple and easy, not to mention delicious!
Before you start, get the strainer and cheese cloth in the sink so you’re not rushing to do that after your cheese is done cooking. ? (You can use a flour sack dish cloth as well)
Recipe:
3 qt whole milk
6 Tbsp lemon juice
I have read some recipes use vinegar instead of lemon juice, but I really enjoyed the light citrusy flavor that the lemon added to the cheese.
Heat milk, stirring occasionally, to a boil then immediately remove from heat. Stir in 6 tablespoons of lemon juice. Curds should form within a couple minutes.
Gently pour the curds and whey into the cheesecloth. Let it drain until it has cooled enough to start squeezing the whey out with your hands. It helps to twist the cloth to put more pressure on the cheese and force out the whey.
You can add seasonings at this point or just seal it on a bowl and place it in the fridge. I added a teaspoon of kosher salt. I will be mixing it into pierogi filling so I will season the filling when it’s all mixed together later.
I had a tiny taste tester to help me out… it passed inspection with flying colors. ?
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