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How To Make Farmers Cheese with only 1 Ingredient

Super easy way to make your own Fresh Homemade Farmers Cheese with only 1 ingredient. This unaged, cultured farmers cheese recipe using fermenting method is a perfect addition in our Keto or Low Carb lifestyle. Use it with various recipes from simple spreads, making your own Keto Farmers Bread up to a super Low Carb Cakes and Sweets.

wooden bowl of farmers cheese.
farmers cheese homemade

With only 1 ingredient you will get a Homemade Fresh Cream, Homemade Farmers Cheese and Homemade Whey all filled with healthiness all over.

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Our Homemade Farmers Cheese Recipe is made using a cultured method instead of relying on acid. There is no lemon or vinegar or any type of Rennet or starter culture added into the milk. The pure fermentation process takes care of all after the milk gets fermented for approximately 3 days.

Using our method, you will get:

  1. Fresh Cream to spread on your breakfast bread
  2. Farmers Cheese
  3. Whey to add instead of water to soups, bread or cake making

What is Quark Cheese or Farmers Cheese?

Farmers Cheese is a fresh mild cheese with a curd-like consistency. It is an unaged cheese made from either milk, sour cream, kefir or yogurt where during the process, lactic bacterias are fed on lactose and subsequently produce healthy acidity.

Therefore Farmers cheese or Quark as some calls it is a member of acid set cheese group.

How to make Homemade Farmers Cheese

Different names for Farmers Cheese.

There are several names, used around the world. Some of them to mention are:

  • Quark Cheese
  • Curd Cheese
  • Farmers Cheese
  • Fromage Blanc

Quark Cheese has the firmness of sour cream but is slightly drier, resulting in a somewhat crumbly texture like an american ricotta.

How is Farmers Cheese made?

There are various way, one can make a Farmers Cheese:

  • Natural way without any additions – our Recipe
  • Acid method – using lemon or vinegar
  • Fast way – using rennet and starter culture

Is Farmers Cheese healthy?

Farmers Cheese consists of 60 – 80 % water.

Dry mass has 1 to 40 % fat; most of the rest is protein (80% of which is casein), calcium, and phosphate.

It is filled with lots of Protein and therefore is a perfect breakfast choice to start your day.

Lots of body-builders are relyingg on the consumption of unbelievable amount of Farmers Cheese daily for their natural Protein intake.

Low Carb Curd Cheese

Origins of Farmers Cheese.

Farmers Cheese or Quark as some calls it has a long history and have been used for centuries mostly in eastern European Countries.

From my childhood I remeber every one from my grandmothers to all of the neghboors used to do ther own Farmers cheese at home. Hardly anyone used to buy it in the supermarket. It is so easy to make, much cheapre as the store bought one and fresh like no other.

Farmers Cheese in Central and Eastern European Countries contains much less Whey and therefore is much drier in consistency compared to the quark or farmers cheese you buy in america.

The origins of the name tvarog come from slavic name “tvor“, which means “form”, meaning in the process a cheese is formed.

Some names used around here are:

Polish Twaróg, Belarusian Tварог, Russian Tворог, Czech and Slovak Tvaroh, Austrians name it Topfen (“pot cheese”), Flanders Platte Kaas (“flat cheese”), Dutch Kwark.

Cultured Farmers Cheese

Best Milk for Homemade Farmers Cheese.

To make your own homemade Farmers cheese, the best quality milk should be used.

Pick an Organic, Full Fat, Whole milk. More fat the milk has, more goods you will get from it at the end of the process.

If you can get unpasteurized milk directly from the farmers you trust, you will have a 100% chance of making the best ever Farmers Cheese you can.

Few Tips:

  • You can also use Goat, Sheep’s or Ewes Milk which will work as well. The taste differs slightly, but you do get a different take on it.
  • If you do get Un-pasteurized milk, which you are not so sure about, just cook it on 80 degrees to kill all the possible bacterias and then follow with the process described in our post.
  • More fat your milk contains, more Farmers cheese you will be able to produce
  • Do not use expired milk, thinking of speeding up the process. This will not happen.

Recipes with Farmers Cheese.

Farmers cheese is an ingredient I use as long as I remember. We bake and cook with it on a daily basis. And therfore I do have some recipes on the web for you to have a look at:

You can also add it to this Keto Salmon Spinach Roulade instead of a Cream Cheese.

What do you need to make homemade Farmers Cheese?

*Exact measurements are listed in the recipe card below.

Step by Step Instructions on How to make Farmers Cheese.

First Step: Glass Container

For the best fermentation and getting the most of the products you will get in the next 3 days choose the container with a wide mouth opening and the top for covering. Glass container works the best. I have purchased those in Ikea and use them not only for storage, but also for making various homemade products.

Pour all of the fresh milk into the container.

Poring the Fresh Organic Milk for Farmers Cheese making

Second Step: Cover

For the right fermentation to happen, you should cover the jar with something. I do have a glass cover, but you can also use a plate or anything which would fit the jar you choose. Find the best place in the kitchen, where you can keep your jar for the next 3 days. The place should be dry, room temperature warm, but without direct sunlight.

Closing the lid for milk culturing

Third Step: Day 2 – Fresh Cream

On the second day, you will already see a bit of a change. When you look through the glass you will see the fresh cream formed, which is a bit more white in color than the rest of the milk. You have a choice to scrap a fresh cream into a bowl. Wider your glass jar is, more Fresh Cream will form.

Scrapping Fresh Cream after 2 days of milk culturing

We love to eat it just with a piece of our Keto Farmers Bread or add it into any of the dips we make for breakfast or a snack.

You can as well decide to leave it in and not use it, but I would advice you to at least to try. A fresh homemade Cream is out of this world.

Spreading Fresh Cream on a Keto Farmers Bread

Fourth Step: Day 3 – cooking

On a third day, you will see the consistency changed again and that is mostly the day, when your fermented milk is ready. On top, you might see a bit of fresh cheese drying and cracks forms and that is the time for you to get on making the best ever Farmers Cheese.

Place all of the milk into a big cooking pot and switch on the heater for low. Do not mix during or after. More you mix, less curds will form and therefore less Farmers cheese you will have at the end.

Cover it with a lid and let it cook on the lowest temperature possible for about half to 1 hour depending on how much milk you are using.

The high temperature will destroy all of the good bacterias and nutritious Protein, so be very particular on the lowst temperature you can set your stove on.

Poring cultured Milk for preparation for Farmers Cheese

Fifth Step: Let it sit

Once you see the Whey being separated from the curds, it is the time to switch the heat off and let it fully cool.

Do not stir. Do not move it. Just switch the stove off and go and do something else 🙂

warming up the Farmers Cheese

Sixth Step: Check if ready

Once all of it is cooled, check with the end of the spatula if the curds are properly formed, by gently moving the curds away from whey. When you feel comfortable that enough curds have been formed and all of the Whey is fully separated, it is the time to move into the next step.

Curds forming in making Farmers Cheese

Seventh Step: Strain

Again very gently strain all through a strainer covered with a muslin cloth. Pour very gently and let the whey work through the strainer into the container. Let it sit and rest of the whey will slowly drip through.

From 2 Liters of Milk you will get

  • 1,5 liter of Whey
  • 400g of Farmers Cheese
  • 100g of Fresh Cream

At this point you have few choices

  1. For more dry Farmers Cheese, hang the cheesecloth and let the Whey drip overnight
  2. For a more creamier consistency, transfer the Farmers Cheese straight into a Mason jar or a container. In this way a bit of whey will stay in, making the farmers cheese much creamier.
  3. Using the second choice you can mix the already made farmers cheese with a hand blender to get the smooth Farmers Cheese, which could be used for various Cheesecakes or spreads.
Separating Farmers Cheese from Whey

DO NOT THROW THE WHEY.

Whey is very very nutritious and could be used in so many ways. Drink a small shot every morning on an empty stomach. Use it instead of water for various soups, add it into our Keto Farmers Bread instead of water. I have decided to make a separate post on Homemade Natural Whey and its uses as well on Whey Root Vegetable Soup. So watch out for our Newsletter.

FREQUENTLY ASKED QUESTIONS AND ANSWERS

How to use Farmers Cheese?

There are millions of ways you can use Homemade Farmers Cheese. Think cream cheese. You can add it into almost anything.

Fresh Homemade Farmers Cheese

What is a substitute for Farmers Cheese?

In most of my recipes, I always suggest to use quark or farmers cheese, but also you can use it as a substitute for Cream Cheese, Curd Cheese, Ricotta, Cottage Cheese, Fromage.

What is the difference between Farmers Cheese and Cottage Cheese?

To make Cottage cheese a bacterial Culture or some type of acid is used to separate milk and whey and form curds. To make Cottage Cheese, those curds are then cooked again with adding some salt. Therefore the first think you will realise trying Cottage cheese, is the saltiness of it. Also it has more soft like curds compared to the Farmers Cheese.

Is Farmers Cheese and Cream Cheese the same thing?

No it is not. Cream Cheese is made by adding a cream into a milk and forming a very soft creamy consistency. It could definatelly be used as a substitute for some of the recipes, but it is a different structured type of cheese.

Quark Cheese

How to make Farmers Cheese from buttermilk?

Using buttermilk, Kefir or Arabic Leban is one way of making a bit sour but still extremely tasty Farmers Cheese. Here you do not need for the milk to culture, because the acidity is already in.

All you have to do is let it cook on a low speed until the curds forms and then follow the same steps as I describe in our recipe.

Flavouring Farmers Cheese.

Farmers Cheese could be consumed either on a sweet side or salty. Adding some honey, cinamon or sugar substitutes, it ias a perfect Breakfast Option.

On the other side, mixing it with various herbs and condiments, it is a perfect addition to any spreads or toppings for your snacks or a party preparation.

How Long does Farmers Cheese last?

As it is made fresh and no preservatives are added, it is the best to consume it as woon as possible. But this Homemade Farmers Cheese will still last for 5-7 days in an air-tight containeer stored in your refridgerator.

Keto Quark Cheese

Is Farmers Cheese Keto Friendly?

It for sure is. 100g of a Homemade Farmers Cheese contains 3 grams of carbohydrates and that is fully on with our lifestyle. Depending on what exactly you are watching, look at the amount of protein, since every Farmers Cheese is very rich in proteins. One portion (100g) contains 11g of protein and that needs to be recalculated if your aim is to stay in ketosis.

Can you freeze Farmers Cheese?

You can freeze almost any cheese without the problem. If you do not have time to consume it immediately, that is what I would suggest to do. Just wrap it in the food plastic wrap fully, so the freeze does not get in and place it into the freezer for up to 3 months.

Once you are ready to unfreeze, the best way is to take it out the day before. I normally do this with almost anything I take out from the freezer.

The evening before, I take it from the freezer and place it straight into the refrigerator for the unfreezing to happen gradually.

Low Carb Farmers Cheese

Can you make Farmers Cheese in an Instant Pot?

You certainly can and I have made it. And I have decided to make a separate post and a recipe using this method. You just need to wait a while for me to be able to put it all together.

I am looking forward for all of your pictures and ideas, you will be using for this magnificent healthy superb ingredient.

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Yield: 4

Homemade Farmers Cheese Recipe

wooden bowl of farmers cheese.

Super easy way to make your own Fresh Homemade Farmers Cheese with only 1 ingredient. This unaged, cultured farmers cheese recipe using fermenting method is a perfect addition in our Keto or Low Carb lifestyle. Use it with various recipes from simple spreads, making your own Keto Farmers Bread up to a super Low Carb Cakes and Sweets.

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 3 days
Total Time 3 days 35 minutes

Ingredients

  • 2 (1/2 Gallon) Liters Organic Whole Milk

Instructions

  1. Pour all of the milk into a wide Mouth glass jar and cover it.
  2. Store it on your kitchen cabinet or in a room temperature dry place for the next 3 days and let the milk ferment.
  3. On a second day a fresh Cream forms on top of the milk. You can collect this and use it as a spread for your breakfast.
  4. Third day, you will see the top of the Fresh Cream beeing a bit dry and see some cracks. That is the time to make the Farmers Cheese.
  5. Place all of the milk into a big cooking pot and switch on the heater for low. Do not mix during or after. More you mix, less curds will form and therefore less Farmers cheese you will have at the end.
  6. Cover it with a lid and let it cook on the lowest temperature possible for about half to 1 hour depending on how much milk you are using.
  7. Once you see the Whey being separated from the curds, it is the time to switch the heat off and let it fully cool. Do not stir.
  8. Once the milk is cooled, check with the end of the spatula if the curds are properly formed, by gently moving the curds away from whey. When you feel comfortable that enough curds have been formed and all of the Whey is fully separated, it is the time to move into the next step.
  9. Very gently strain all through a strainer covered with a muslin cloth. Pour slowly and let the whey work through the strainer into the container. Let it sit and rest of the whey will slowly drip through.

Notes

  • Pick an Organic, Full Fat, Whole milk. More fat the milk has, more goods you will get from it at the end of the process.
  • Do not throw the Whey. It is very Nutritious. Drink it or add it into your cooking
  • For more dry Farmers Cheese, hang the cheesecloth and let the Whey drip overnight
  • From 2 Liters of Milk you will get 1,5 liter of Whey, 400g of Farmers Cheese and 100g of Fresh Cream

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 93Total Fat 4gCarbohydrates 3gProtein 11g

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Rennae

Saturday 2nd of July 2022

So do you remove all the cream layer? Or leave some for the next step in the Farmer's Cheese process? Sounds like some cream is left in the jar because there is mention of it drying and cracking...

Zuzana

Wednesday 6th of July 2022

More cream you leave, mote farmers cheese and thicker cheese you get. It is really up to you.

Jade G

Friday 6th of May 2022

Zuzana:

I made this with whole, fresh, raw milk from my local farmer. I skimmed the cream off of day two (wonderful). The third day I saw the separation happening (no cracks on top) but when I poured in pot looked like your picture thick yogurt like parts and other part like water. Cooked on low for 1/2 hour...couldn't see separation so left on low for another half hour (didn't want to stir) then took handle of spoon and there were curds BUT they seemed really like "cheese" not like creamy very dry. Then drained and there is really no creaminess to it at all. Did I just cook too long? Also, can I still use it in your keto farmers bread? I really made it for that. Definitely couldn't use in dip (not creamy) but could sprinkle on salad or add to casserole. I don't think I could add sweet or salt since it's so dry. Any help would be appreciated! I am willing to keep trying!! Thanks, Jade

Jade G

Friday 6th of May 2022

@Zuzana,

Yay!!! I'm so excited!! Yes, I just checked and after being in fridge overnight has a very slight moisture to it but mostly dry...BUT taste delicious. Making bread this afternoon! Wish I could share pictures :)

Thanks for replying so promptly.

All the best,

Jade

Zuzana

Friday 6th of May 2022

Dear Jade,

The way you are describing it, you made it absolutely perfect. The Proper farmers cheese should be dry and curdy. And this is the best to go with the Farmers bread recipes as it needs to be as dry as possible. What happens with some farmers cheese products, they are later on mixing it together with a bit of whey or cream cheese to make it creamy consistency. But for the Farmers recipe it should be as dry as possible. have a look at the pictures as well as video to see how the consistency looks. Good luck with baking the bread. It is my favorite of all. Just try and shape it more longer and thinner to make sure the middle gets fully baked.

How To Make Sugar Free Maple Syrup - Low Carb No Carb

Saturday 30th of April 2022

[…] Homemade Farmers Cheese […]

Tina

Thursday 10th of June 2021

not sure what went wrong. I used full fat whole milk, glass jar with loose cover no direct sun light. all was well cream was OK, not great. Day 3 small order was coming from the jar, heated it slowly, all was well, but then I drained it and the smell, was very pungent. I was wanting the whey, couldn't get past the smell. What went wrong? Only cooked it 35 mins on very low heat. smells like rancid milk left out too long.

Zuzana

Saturday 26th of June 2021

Dear Tina, It could have been the type of milk. Most of the pasteurized milk from the shop has got almost all of the cultures out and you will not be able to make Farmers cheese with them. Try to get milk directly from the farmers if you can.

Joan

Wednesday 24th of March 2021

I recently started to make my own yogurt in the Instant Pot so this recipe is fascinating to me. I can't wait to try it.

Zuzana

Thursday 25th of March 2021

You are never gonna go back to store-bought one.

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