Learn How To Make Farmers Cheese Recipe using only one ingredient. Use this quick and easy whey-enriched homemade cheese in savory and sweet recipes instead of ricotta or cream cheese.
Add it to your salads, have it for breakfast with some raspberries, top up your pudding or make the best-ever farmer’s bread with it.
Using only one ingredient, you will get homemade fresh cream, cheese, and whey, all filled with healthiness.
This un-aged, cultured cheese recipe using fermenting method is a perfect addition to our low-carb lifestyle. Use it with various recipes, from simple spreads and bread-making to superb cakes and sweets.
What is Farmers Cheese?
Farmer’s cheese is mild fresh cheese with a curd-like consistency. It is an un-aged cheese made from either milk, sour cream, kefir, or yogurt, where during the process, lactic bacteria are fed on lactose and subsequently produce healthy acidity.
Therefore it is a member of the acid-set cheese group.
Different Names Used
There are several names used around the world. Some of them to mention are:
- Quark Cheese
- Curd 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.
Origins of Farmers Cheese
Farmer’s cheese, or quark as some call it, has a long history and has been used for centuries, primarily in Eastern European countries.
From childhood, I remember everyone from my grandmother to my neighbors making their cheese at home. It is easy to make, much cheaper than the store-bought one, and fresh like no other. Very few people used to buy it in the supermarket.
Farmer’s cheese in central and Eastern European countries contains much less whey and therefore is much drier in consistency compared to the quark or cheese you buy in the US.
Tvorog
The origins of name tvorog come from the Slavic name “tv or, “which means “form,” meaning, in the process, 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.
How is Farmers Cheese Made?
There are various ways:
- Natural way without any additions – our recipe
- Acid method – using lemon juice or vinegar
- Fast way – using rennet and starter culture
Our homemade recipe is made using a cultured method instead of relying on acid. No lemon, vinegar, rennet, or starter culture is added to the milk. The pure fermentation process takes care of all after the milk gets fermented for approximately three days.
Using Our Method, You Will Get the Following:
- Fresh cream to spread on your breakfast bread
- Farmers cheese
- Whey to add instead of water to soups, bread, or cake making.
Is Farmers Cheese Keto Friendly?
It for sure is. Depending on what you are watching, look at the amount of protein, as every cheese is rich in proteins. One portion (100 grams) contains 11 grams of protein, which you must count to stay in ketosis. One hundred grams contain 3 grams of carbohydrates, which fits our lifestyle.
Best Milk for Homemade Farmers Cheese Recipe
The best quality milk should be used to make your own homemade cheese.
Pick an organic, full-fat, whole milk. More fat the milk has, the 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 cheese you can.
This process only works on some of the regular milk bought in the store. In this case, you can also use lemon juice to help the process.
Few Tips:
- You can also use goat, sheep’s, or ewe’s milk, which will also work. The taste differs slightly, but you get a different take.
- If you get unpasteurized milk, which you are unsure about, just cook it at 80 degrees to kill all the viable bacteria and follow the process described in our post.
- The more fat your milk contains, the more cheese you can produce.
- Do not use expired milk if you think of speeding up the process. This will not happen.
- If you have big enough containers and a cooking pot, you can use 1 gallon of milk to make enough farmer’s cheese for all the yummy recipes.
Flavouring Curd Cheese or Farmer’s Cheese At Home
This cheese could be consumed either on a sweet side or salty. Adding honey, cinnamon, or sugar substitutes, is a perfect breakfast option.
On the other side, mixing it with various herbs and condiments is a perfect addition to any spreads or toppings for your snacks or a party preparation.
What Do You Need To Make Farmer Cheese?
Ingredients needed:
- Unpasteurized Milk
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR MAKING FARMER’S CHEESE FROM SCRATCH
First Step: Glass Container
For the best fermentation and getting the most of the products you will get in the next three 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 for storage and making various homemade products.
Pour all of the fresh milk into the container.
Second Step: Cover
For the proper fermentation, you should cover the jar with something. I have a glass cover, but you can also use a plate or anything that would fit your chosen pot. Find the best place in the kitchen to keep your jar for the next three days. The area should be dry, room temperature warm, but without direct sunlight.
Third Step: Day 2 – Fresh Cream
On the second day, you will already see a change. Looking through the glass, you will see the fresh cream formed, a bit more white than the rest of the milk. You have a choice to scrap a fresh cream into a bowl. The wider your glass jar is, the more fresh cream will form.
We love to eat it with a piece of our farmer’s bread or add it to any of the dips we make for breakfast or a snack.
You can decide to leave it in and not use it, but I advise you to at least try. Fresh homemade cream is out of this world.
Fourth Step: Day 3 – cooking
On a third day, you will see the consistency change 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 form, and that is the time for you to get on making the best deliciousness.
Place all the milk into a big cooking pot and switch the heater to low. No stirring occasionally as with other recipes. Do not mix during or after. The more you mix, the fewer curds will form and, therefore, less cheese you will have at the end.
Cover it with a lid and let it cook at the lowest temperature possible for about half to 1 hour, depending on how much milk you are using.
Do not bring the milk to a boil. The high temperature will destroy all the good bacteria and nutritious protein; you might also risk scorching the milk at the bottom of the pot. Be very particular about the lowest temperature you can set your stove on. Also, the curdle will happen less.
Fifth Step: Let it sit
Once you see the whey is separated from the curds, turn off the heat and let it fully cool.
Do not stir. Please do not move it. Just switch the stove off and go and do something else.
Sixth Step: Check if ready
Once all of it is cooled, check with the end of the spatula if the curds are appropriately formed by gently moving them away from the whey. When you feel comfortable that enough curds have been created and all of the whey is fully separated, it is time to move into the next step.
Seventh Step: Strain
Again very gently strain all through a strainer covered with a muslin cloth. Pour gently and let the whey work through the sieve into the container. Let it sit, and the rest of the whey will slowly drip through.
From 2 litres or half a gallon of milk, you will get
- 1,5 litres of Whey
- 400 grams of Farmer’s Cheese
- 100 grams of Fresh Cream
At this point, you have few choices.
- Use a cheesecloth to wrap the cheese and squeeze all whey out for more dry cheese. You can let the whey drip overnight.
- Transfer the cheese straight into a mason jar or a container for a creamier consistency. This way, some whey will stay in, making the cheese much creamier.
Using the second choice, you can mix the already-made cheese with a hand blender to get the smooth cheese, which you can use for various cheesecakes or spreads.
RECIPE TIPS AND TRICKS:
- DO NOT THROW THE WHEY: Whey is very nutritious, and you can use it in many ways. Use it instead of water for various soups; add it to our farmer’s bread instead of water. Drink a small shot every morning on an empty stomach. I have decided to make a separate post on homemade natural whey and its uses and on whey root vegetable soup.
- Pick organic, full-fat, whole milk. More fat the milk has, the more goods you will get from it at the end of the process.
- For extra dry, crumbly cheese, hang the cheesecloth and let the whey drip overnight.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
How To Use Farmers Cheese?
There are millions of ways you can use this homemade cheese. You can add it to almost anything. Think cream cheese.
- Eat it plain.
- Add some berries with granola or keto muesli for breakfast (the favorite for my daughter).
- Pan-fry with it.
- Use it as fillings for fathead cakes or pierogi.
- Add to our bread pudding.
- Bake cakes with it
- Bake the best farmers bread.
- Use it as a salad topping.
- Mix it with yogurt and some herbs for a veggie dip.
- Bake puddings.
- Add it to a casserole dish.
- Serve with crackers as an appetizer.
- Use it as a spread for roll sandwiches.
- Add it to wraps and tortillas.
- Use it for pasta dishes.
- Mix it with our fiber noodles.
What Is a Substitute for Farmer’s Cheese?
In most of my recipes, I always suggest using quark or farmers’ cheese, but also you can use it as a substitute for cream cheese, curd cheese, ricotta, cottage cheese, or Fromage.
What Is the Difference Between Farmers Cheese and Cottage Cheese?
To make cottage cheese, a bacterial culture or some acid separates milk and whey and forms curds. Those curds are then cooked again by adding some salt. Therefore the first thing you will realize trying cottage cheese is the saltiness of it. Also, it has more soft like curds.
Is Ricotta, Cream Cheese or Farmers Cheese the Same Thing?
No, it is not. Cream cheese is made by adding cream to milk and forming a very soft creamy consistency. You can use it as a substitute for some recipes, but it is a differently structured type of cheese.
How To Make Farmer’s Cheese From Buttermilk?
Using buttermilk, kefir, or Arabic leban makes it a bit sour but still extremely tasty. You do not need the milk to culture because the acidity is already in.
All you have to do is let it cook at a low heat until the curds form, and then follow the same steps as I describe in our recipe.
Can I Make Farmer’s Cheese in an Instant Pot?
You certainly can, and I have made it. And I have decided to make a separate post on curd cheese in Instant Pot and a recipe using this method.
As it is made fresh and no preservatives are added, it is best to consume it as soon as possible. But this homemade wonder will still last 5-7 days in an airtight container stored in your refrigerator.
Can I Freeze Farmer’s Cheese?
You can freeze almost any cheese without a problem. I suggest doing that if you do not have time to consume it immediately. 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 usually 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 to gradually thaw.
Tasty Recipes That Use Farmer’s Cheese
This is an ingredient I have used for as long as I remember. We bake and cook with it daily. And therefore, I do have some recipes on the web for you to have a look at:
- Keto Farmers Bread – the best bread, which is the closest to the real thing
- Low Carb Chocolate Roulade – Keto yule log or chocolate Swiss roll cake, as some might call it
- Wild Blueberries Keto Cheesecake – No-bake cheesecake with the base you will be craving for
- Farmers Cheese Keto Bundt Cake – Summer cake to go with your morning coffee or taken for that BBQ
Add it to salmon spinach roulade instead of cream cheese.
Pin For Later
Need Support or have Questions? Join our Free Facebook Group.
Follow us on Pinterest, Facebook, Instagram, TikTok, Flipboard, or YouTube.
For weekly New Recipes and a FREE E-Book get into our NEWSLETTER.
Full Recipe Card With Print Out Option
Thank you for giving us 5 stars
How To Make Farmers Cheese Recipe
Learn How To Make Farmers Cheese Recipe using only one ingredient. Use this quick and easy whey-enriched homemade cheese in savory and sweet recipes instead of ricotta or cream cheese.
Ingredients
- 2 (1/2 Gallon) Litres Organic Whole Milk
Instructions
- Pour all of the milk into a wide Mouth glass jar and cover it.
- Store it on your kitchen cabinet or in a room temperature dry place for the next 3 days and let the milk ferment.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- DO NOT THROW THE WHEY: Whey is very nutritious, and you can use it in many ways. Use it instead of water for various soups; add it to our farmer's bread instead of water. Drink a small shot every morning on an empty stomach. I have decided to make a separate post on homemade natural whey and its uses and on whey root vegetable soup.
- Pick organic, full-fat, whole milk. More fat the milk has, the more goods you will get from it at the end of the process.
- For extra dry, crumbly cheese, hang the cheesecloth and let the whey drip overnight.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 93Total Fat 4gCarbohydrates 3gProtein 11g
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
Keto & Low Carb Kitchen Pantry
Pantry for your Keto and Low Carb kitchen. All of the products and ingredients you should have in your kitchen to be able to bake, cook and discover in our Keto and low Carb Lifestyle.
Keto Desserts E-Book
Living a Keto Lifestyle but still, have a sweet tooth? Explore your next 31 Days with Top Keto & Low Carb Dessert Recipes. Never seen before, all filled with Macros, majority of recipes with only 1g of Total Carbs per Serving, Clear and Easy Step by Step Instructions, Simple Downloads, Minimum Time spent in the Kitchen, and guaranteed Family Favorites.
Keto and Low Carb Flour Substitutes
Keto and Low Carb Flour Substitute in everyday cooking and baking to get the best results possible with our lifestyle. From the most popular Almond & Coconut Flour up to variations of Protein Powders and binding agents such as Psyllium or Xanthan Gum.
Keto-Friendly Sweeteners and Sugar Substitutes
Keto-Friendly Sweeteners are a big part of our Low Carb Lifestyle Kitchen Pantry. It is very important to have some knowledge of and effects of various Keto Sugar Substitutes.
How to Make Easy Low Carb Pasta Alternatives
Are you trying to reduce your carb intake but love pasta? There are many Keto vegetable pasta options with my low carb pasta alternatives that taste great, filling, and easy to make.
Homemade Keto Sweeteners
Make Keto Sweeteners at Home with various Sugar-Free Homemade Syrups and DIY Low Carb Sugar Blends. Build your own Sugar-Free Starbucks Station in your Kitchen with those Natural, Diabetic Friendly, and Gluten-Free Sugar Blends you make yourself and save lots of money.
Homemade Keto Bread Crumbs
Our Homemade Keto Bread Crumbs, made with only 1 Ingredient, will give you a perfectly crispy and crunchy breading for all your low-carb needs. Those Low Carb Breadcrumbs are entirely Gluten-Free, Grain-Free, and Perfect for Diabetics with only 1 carb per portion.
How To Make Sugar Free Caramel Sauce
Learn How To Make Sugar Free Caramel Sauce with 3 Ingredients only, including our own Homemade Sugar-Free Brown Sugar. This Homemade Keto Caramel Syrup is fully Low Carb, Gluten-Free with a Dairy-Free Option, and perfect for Diabetics.
Substitute for Curry Powder Recipe
Make our Substitute for Curry Powder Recipe that gives you a perfectly tailored mix of 12 flavorful fresh spices. Instead of using store bought curry powder, substitute it with your blend for cooking all your delicious Indian meals.
Milk
Are you missing a cold, creamy drink with milk in your daily diet? Or do you have a craving for some deliciously smooth pudding? With a low carb lifestyle, there are several variations you can incorporate into your eating habits
Basic Fathead Dough Recipe
Our Basic Fathead Dough Recipe is Best not only for your Keto Pizza Crust but so many Sweet and Savory Keto Recipes you have been looking for. This Easy Keto Fathead Dough is one and only Low Carb Fat Head Dough you might ever need, made with a choice of Almond Flour or Coconut Flour.
Dehydrated Food Recipes
Discover the art of 20 Dehydrated Food Recipes and unlock a world of versatile foods to dehydrate perfect for backpacking trips and every pantry needs essentials. Learn how to dehydrate food, dehydrate vegetables and fruits, create essential dehydrated foods, store dehydrated food, and even prepare whole meals that can be conveniently stored and rehydrated with boiling water, all using a food dehydrator.
Keto Sugar-Free Simple Syrup Recipe
This Keto Sugar-Free Simple Syrup Recipe with 2 Ingredients only, and has a perfect thick consistency. It is an excellent addition to not only your Keto Drinks, Cocktails, or Smoothies but also Pancakes, Crêpes, Granola, and any Keto Dessert Recipe you are about to make. This fully Low Carb, Gluten-Free, Sugar-Free, and Diabetic Friendly Liquid Sweetener needs to be in your Low Carb Pantry from now on.
How To Make Everything Bagel Seasoning
Learn How To Make Everything Bagel Seasoning done in minutes with only 5 spices as a perfect low sodium replacement for expensive Trader Joe’s Everything Bagel Seasoning. Our Fully Low Carb, Keto, Gluten-Free, Grain-Free, Salt-Free, and Diabetic Friendly Garnish Mix will be your seasoning on almost everything you will prepare.
How To Make Dehydrated Blueberries
Learn How To Make Dehydrated Blueberries using a dehydrator and preserve them to enjoy throughout the year. Explore additional ways of drying blueberries that will keep their nutrients at the most and serve as an excellent keto treat or sweet snack instead of candies.
How To Make Cauliflower Rice in Seconds
Learn How To Make Cauliflower Rice in Seconds for the Best Keto Side Dish Cauliflower Rice Recipes. Complete Guide on Making Low Carb Rice Without using a Food Processor and be ready to Cook Keto Rice daily.
Instant Pot Keto Cold Start Greek Yogurt
Using the cold start method, learn how to create a creamy and delicious Homemade Low Carb Instant Pot Yogurt Recipe. This easy-to-follow recipe will guide you through making Greek yogurt in the Instant Pot using cold milk and offering a hassle-free way to enjoy your favorite homemade yogurt with just a few simple steps.
How To Make Sugar-Free White Chocolate Chips
Learn How To Make extra smooth and melt in your mouth Homemade Sugar-Free White Chocolate Chips with only 3 Ingredients. Our Keto White Chocolate Chips are also Gluten-Free and Low-Carb.
How To Make Onion Powder
Learn How To Make Onion Powder at home using a dehydrator. Homemade onion powder is a great way to preserve onions, which taste better than any grocery store-bought pre-packed tiny jars.
Homemade Enchilada Seasoning Mix
Learn How To Make Easy Homemade Enchilada Seasoning Mix in just a few minutes to flavor your favorite protein, enchilada sauce, dips, and all of your Mexican dishes. Our homemade enchilada seasoning blend is filled with Mexican flavors to replace Mccormick store-bought dry enchilada spice.
Activated Almonds or Soaked Almonds Snack
Learn How To Make Activated Almonds with our recipe to get them more nutritious with extra health benefits. Soak almonds in water to start sprouting, and eat delicious crispy nuts as a health food snack. Dehydrate nuts soaked in water further for longer shelf life.
How To Dehydrate Mushrooms
Learn How To Dehydrate Mushrooms at Home to have them always in your Pantry. Dry Mushrooms using a Dehydrator and make Mushroom Powder afterward.
Almond Flour vs. Coconut Flour
Discover everything you wanted to know about Almond Flour vs. Coconut Flour. Our ultimate guide shows you the difference between coconut flour and almond flour, their nutrition facts, net carbs, how to use and measure them, and keto recipes examples.
How To Make Sugar Free Condensed Milk
Learn How To Make Sugar Free Condensed Milk Recipe that is Rich and Creamy and with only a few Ingredients done in no time. This Homemade Keto Sweetened Condensed Milk is entirely Gluten-Free, Low-Carb, THM Friendly, perfect for Diabetics, and a great addition to all of your Keto Desserts.
Homemade Vanilla Extract Recipe
Make Homemade Vanilla Extract Recipe using Vanilla Beans and Vodka only. Learn How To Make Vanilla Extract as a Best Gift Idea in just a Few Minutes.
Korean Pickled Radish
Enjoy Crunchy Korean Pickled Radish flavored with Beetroot for the best Pickled Appetizer. This Pickled Daikon goes perfectly with Korean Fried Chicken for your Ultimate Dinner Extravaganza.
Sugar Free Strawberry Jam Recipe
Learn How To Make Sugar Free Strawberry Jam Recipe with 2 ingredients only in just a few minutes. This Homemade Strawberry Preserve is Pectin Free, Gluten-Free, Grain-Free, Keto, and perfect for Diabetics.
How To Dehydrate Onions for Food Storage
Learn How To Dehydrate Onions For Food Storage using a Dehydrator. Use Dry Onion in your Cooking or further Mince it into a Delicious Onion Powder for your Seasonings.
How To Make Sausage Seasoning Recipe
Learn How To Make Homemade Sausage Seasoning Recipe with savory spices you already have at home in just a few minutes. Fully Low Carb, Keto, Sugar-Free, Grain-Free, and Diabetic Friendly, this sausage seasoning blend is so versatile you will use it for almost every recipe in your kitchen.
Homemade Mushroom Powder Seasoning
Our Homemade Mushroom Powder Recipe, made out of dehydrated mushrooms, is the best mushroom seasoning blend to flavor your dishes. Learn how to make mushroom powder seasoning used as umami powder in your savory cooking to sprinkle on meats, stews and soups, sauces, and even for our keto snacks.
Pickled Daikon Radish Recipe
Quick and Easy Pickled Daikon Radish Recipe as a delicious accompaniment to many main dishes. Our Pickled Daikon Recipe will show you the quick pickle tips for marinating Korean pickled radish Mu or Japanese and Chinese Daikon.
How To Dehydrate Raspberries
Learn How To Dehydrate Raspberries to preserve them and capture Ripe Raspberry flavor for a very long time. Our Ultimate Guide on How to Dry Raspberries into a perfect Keto Snack that is fully Low Carb, Gluten-Free, and Grain-Free gives you super delicious raspberry chips to snack on.
Explore 23 Best Low Carb Vegetables
Looking for the tastiest vegetables to include in your keto and low-carb diet? Explore 23 Best Low Carb Vegetables with our guide to a healthy, delicious choice. In this article, we will explore a variety of mouthwatering veggies that are not only low in carbs but also incredibly flavorful.
How To Make Strawberry Powder
Learn How To Make Strawberry Powder in the comfort of your home with a few easy steps. Fully Low Carb, Gluten-Free, and perfect for Diabetics, this Fruit Powder will retain all the nutrients and be a great addition to your pantry for your desserts, drinks, or sweet breakfast treat.
How To Make Keto Brown Sugar
Learn How To Make Sugar Free Brown Sugar without Molasses, Homemade, and done in a Few Minutes using only 2 Ingredients. Fully Low Carb, Gluten-Free, excellent for Diabetics. This Substitute for Brown Sugar, which tastes like traditional brown sugar, is the best Keto Brown Sugar you can have in your Pantry.
Genius Kitchen Gadgets for Keto and Low Carb Lifestyle
Ultimate and Practical Keto Kitchen Gadgets Gift Ideas for every budget needed. Pick your favorite time-saving tools for your loved one as a part of organizing a Keto Kitchen or a Low Carb Pantry.
How To Make Dehydrated Strawberries
Learn How To Make Dehydrated Strawberries with a few easy steps to preserve your seasonal produce's freshness, vibrant color, and sweet flavor. Learning how to dehydrate strawberries is the best and easiest way to make a delicious snack that is low carb, gluten-free, and great for people with diabetes.
How to Make Peanut Butter
Is Peanut Butter Low Carb? Is Peanut Butter Keto? With this article, you will explore all of the facts, tips and tricks, recipe suggestions, and everything you need to know about this Gluten-Free, Diabetic-friendly, and of course, Low Carb and Keto wonder. Learn How To Make Peanut Butter with only one ingredient in less than 2 minutes.
Discover 36 Low Carb Fruits
Discover 36 Low Carb Fruits that are a perfect fit to enjoy on a low-carb diet. These nutrient-packed options provide the natural sweetness of fresh fruit without the high sugar content, making some ideal choices to eat on the keto diet while still incorporating a variety of fresh fruits and vegetables into your meals.
Low Carb Chocolates
Chocolates I cannot throw. Avoid them? No way. There is no life without it as some might say. Don’t worry, you definitely do not have to avoid them or get rid of them entirely from your low carb lifestyle.
How to Make Sugar Free Maple Syrup
Learn How to Make Sugar Free Maple Syrup that is Healthy, Homemade, and tastes just like your perfect Classic Pancake Syrup but without carbs or calories. This Gluten-Free, Low Carb, and Diabetic Friendly Keto Syrup is an ideal addition not only to your Breakfast but so many Flavorful Low Carb Dessert Recipes.
How To Make Sugar Free Chocolate Syrup
Learn How To Make Sugar Free Chocolate Syrup done in a few minutes with only 2 ingredients that can be drizzled on almost any of your Keto Treat. Our Dairy-Free, Gluten-Free, Low-Carb, Keto, THM Friendly, and Diabetic Friendly Chocolate Sauce made from a complete scratch can become an addition to your Homemade Starbucks Keto Syrups Collection.
How To Freeze Blueberries
Learn How To Freeze Blueberries to store and enjoy these delicious berries from the freezer year-round. Whether you’re planning to use frozen berries in smoothies, bake them into pies, or make your jam, this step-by-step tutorial recipe for freezing fresh blueberries is a fantastic way to preserve their flavor, save money and reap the benefits of this versatile fruit year long.
Jelly
Pure Gelatin is what I use at most Gelatin is largely composed of the amino acids glycine and proline, which many people don’t consume in adequate amounts as they are found in the bones,
Keto and Low Carb Pantry Decorations
Keto Dessert Decoration is pretty important for the look of the dish especially desserts. When you have kids (but this applies not only by kids) you do realize that most of the time they like what looks good since.
Kitchen Pantry
The kitchen pantry of a low carb lifestyle individual is much more healthier alternative to the pantries used for generations. Once you start a low carb lifestyle, there are few things which needs to be changed.
Keto and Low Carb Syrups
Syrups are perfect to use not only for drinks mixes but also in baking. Some contain stevia and when I add them into the baking it reduces the amount of additional sugar substitutes.
Keto and Low Carb Soft drinks
Keto and Low Carb Soft drinks you can enjoy from time to time. Not the healthiest choice, but when you have kids who goes for Birthday parties, its always good to have some kind
Keto & Low Carb Sweets
Sweets in our house are same like soft drinks, I always buy sugar-free everywhere we travel, but most of them Sophie does not even like, but it helps me when I have a sweet tooth and there is nothing on hand.
Snacks
A snack should not be part of a healthy pantry but if you have kids, it’s always good to have something on hand for a busy day or a trip outdoors.
I would love to make my own cheeses!
try it. So easy
This looks so tasty, I can’t wait to try and use it in some of my casseroles this fall!
perfect addition
I’ve never heard of farmers cheese but it sounds delicious! I love that you can easily make it at home.
Some call it quark or curd cheese as well
I’ve never made any type of cheese. Sounds like a new challenge to conquer!
Worth trying
I’ve always wondered what the difference was between quark and farmers cheese. Now I know and now I know it’s so easy to make!
Yeah, worth trying
It’s been forever since I’ve made farmer’s cheese! Now I want some. 🙂
Quick and easy
I have just learned of quark and I cannot find it anywhere so I’m excited about this recipe! I’m going to try this weekend. Wish me luck
Worth trying
I love how fresh and creamy this looks! My little one can’t tolerate cows milk but he can goats milk so I’m going to give it a try with that – thanks!
You can make it with whatever milk that suits you. Only not nut milk. I have not succeeded in that as yet.
Wow, I think I might be able to do this . . I figured it was much harder! And what a bonus to have all that leftover whey
It really is so easy. But the results is amazing
This reminds me to start making my own cheese again, homemade always tastes better. Thanks for all of your tips
It does and is so versatile to use
I have made homemade cottage cheese and mascarpone, but not this. Looks wonderful and versatile!
This is in our fridge all the time
So versatile this is
Hi. I made the farmers cheese. After the first 24 hours there was hardly any cream (I did use full cream milk) up top and not much more after 48 hours. Then on the 3rd day all the curd had separated from the whey and looked very much like your cheese in the picture. I never got to the heating stage as it was practically finished. However it has an unpleasant smell. Is that normal? Thanks 🙂
Dear Inge, the amount of cream on the second day really depends on the type of milk you get. Even Full-Fat milk have differences in them.
With regard to the taste, it is more like the sour-milky taste. Not sure how yours did smell.
And yes, some milk bought in the store will not really work or get off very quickly. I only do it with the milk I purchase directly from Farmers and know there is nothing else in.
I had a different issue. I used 2 litres organic, full fat (whole) milk. No additives. On the 3rd day it was NOT thick in my jar like your Zuzana. So I left it another day, still no crack in the surface. Poured it into my pot, heated on low for 1 hour. Checked it, a skin had formed on the surface, but no whey/curds. Now kept on stove low heat another 45 minutes. Has formed another skin, not really sure what to do about the skin. Temperature of milk never goes over 70 Celsius, don’t know if that’s good or bad. Very disappointed, not sure what to do with this milk now??? No unpleasant or bad smell. I guess I can just bake with it in milk form.
Zuzana, you mention in your post that you’ve made this in the Instapot, and that you were going to post the method, I cannot find that. Do you used the yoghurt setting?
Dear Dianne,
I am in the process of making the full recipe for IP. I just needed a few pictures for it. So probably next week. But yes, I switch it on yogurt and it works perfectly. One thing – milk needs to be raw. Not pasteurized. Most of the pasteurized milk even the best organic I buy I can not make it perfectly as from the raw milk.
The only organic full fat milk I can get is ultr pasteurized. Will this work for farmer cheese. I hate to experiment as it is much more expensive than regular milk. It makes wonderful kefir though.
Dear Ruth,
I have gone through similar experience. But you really have to try the brand. I have tried several all pasteurized and with some it worked, with some not. But if it does not, squeezed lemon juice should help the trick.
That should be ultra pasteurized.
Hi there. So, I can only find ultra pasteurized whole milk. It is from our local creamery though. At what point would I add some lemon juice if going to need it? Also, at what point would I add in some salt and herbs? Last time I tried to make this it tasted so rancid and gross that I just had to toss it.
if you want to add lemon, then whan you start cooking it. Herbs and salt I would add at the same time s lemon
We can only buy Pasteurized milk here. Is this recipe going to work with that?
If you add few drops of lemon, it should work. Or if you have sour milk, that might be a great option
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.
You are never gonna go back to store-bought one.
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.
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.
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
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.
@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
Perfect. Looking forward. If you have Facebook or Instagram, or any other social medias, please do share your bread and tag me so I can see it.
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…
More cream you leave, mote farmers cheese and thicker cheese you get. It is really up to you.
I’m originally from Germany,where it’s Quark.
Us Germans make Quark with buttermilk .
Some make it out of just buttermilk,some with part buttermilk and part milk.
My understanding was always that the buttermilk part makes it quark.
We did have another kind of fresh cheese farmers used to make out if just milk but it was not called Quark.
My aunt used to make it but I can’t remember what she called it but definitely not Quark and didn’t taste as good.
Quark can be made out of the butter milk as well. Germans call it topfen. Maybe thats the word you were looking for. It is just not freely available worldwide.
@Zuzana, Hello, I’m hoping to make this recipe using buttermilk, to be used in your farmer’s bread. What percentage fat would be recommended. And do you know if powdered buttermilk might work, to reconstitute for the heating process? Thank you
I would go for the highest fat content to get most of the cheese crumbs. With powdered buttermilk, i have really no idea. Have never ever even tried it.
My busia (my mom’s mom) always made this. I can remember it hanging on the faucet of the kitchen sink wrapped in cheesecloth to drain. It is one of the foods we eat at our traditional Easter breakfast. We also use it to make a topping when we bake our Easter bread. It is also used to make a delicious sweet cheese filling for our homemade pierogi for Christmas Eve. This year I am going to make it for Easter and save the whey to use and try some of your recipes. Thank you for this.
(I never got to meet my dad’s mother but feel a connection because her name was Zuzana. I smiled when I saw your name.)
Marie, it is really nice to hear what you remember from your grandma. Ad yes, you are so right, this is the cheese, used in so many ways and recipes. Savory, sweet, baked, cooked, you name it. We always have it in the fridge, especially, because it is alo one of the most nutritions and healthiest cheese filled with protein one can have.
My husband is lactose intolerant. Can I use lactose free milk for this recipe?
Not sure if it would work. I have tried various nut milks, but without positive results. But worth trying.
Not sure if it would work. I have tried various nut milks, but without positive results. But worth trying.
My husband is lactose intolerant. Can I use lactose free milk for this recipe?