Andy Montoya
Farmer's cheese is a mild, white, fresh cheese with a crumbly texture and a subtle, milky flavour. It is made from the milk of cows, sheep or goats, with each type of milk giving its own texture and flavour. It is an unripened cheese, similar to cottage cheese and ricotta, and is made by curdling milk with an acidic ingredient, such as vinegar, lemon juice or citric acid.
| Characteristics | Values |
|---|---|
| Type of milk | Cow, goat, or sheep |
| Texture | Crumbly, dry, firm |
| Flavour | Subtle, milky |
| Ingredients | Milk, rennet, bacterial starter, vinegar, lemon juice, citric acid |
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What You'll Learn
Farmer's cheese is made from cow, goat or sheep milk
Farmer's cheese is made from cow's, goat's or sheep's milk. It is an unripened cheese, similar to dry curd cottage cheese and ricotta cheese. It is a mild white fresh cheese with a crumbly texture and a subtle, milky flavour. It is incredibly versatile and can be eaten with bread or crackers or crumbled on top of salads. It is also commonly used to make cheese blintzes, stuffed pasta, lasagne and casseroles.
Farmer's cheese is made by curdling milk with an acidic ingredient, such as vinegar, lemon juice or citric acid. It is not aged or pressed for a long period of time, so it can be made and eaten on the same day. It is typically dryer and firmer than cottage cheese and ricotta.
According to a cheese technologist at the University of Wisconsin–Madison, there are three types of farmer cheese: American-style farmer cheese, which is cottage cheese pressed to remove water; European-style farmer cheese, which is tvorog; and Wisconsin/Amish-style farmer cheese, which is firm and similar to Monterey Jack.
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It's an unripened cheese
Farmer's cheese is an unripened cheese made from cow, goat or sheep milk. It is made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer's cheese is typically made with whole milk, as this gives the cheese body and flavour, but 2% milk will also yield good results.
Farmer's cheese is a mild white fresh cheese with a crumbly texture and a subtle, milky flavour. It is similar to dry curd cottage cheese and ricotta cheese, but it is typically drier and firmer. It is incredibly versatile and can be eaten with bread or crackers, crumbled on top of salads, or used in cheese blintzes, stuffed pasta, lasagne and casseroles.
Farmer's cheese is easy to make at home and requires just three ingredients. Because it is not aged or pressed for a long period of time, it can be made and eaten on the same day.
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It's similar to cottage cheese and ricotta
Farmer's cheese is an unripened cheese made from cow, goat or sheep milk. It is similar to cottage cheese and ricotta in that it is a fresh, mild, white cheese with a crumbly texture and subtle, milky flavour. All three are made by curdling milk with an acidic ingredient, such as vinegar, lemon juice or citric acid. However, farmer's cheese is typically drier and firmer than cottage cheese and ricotta. It is incredibly versatile and can be eaten with bread or crackers, crumbled on top of salads, or used to make cheese blintzes, stuffed pasta, lasagne and casseroles.
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It's mild, white and fresh
Farmer's cheese is a mild, white, fresh cheese with a crumbly texture and a subtle, milky flavour. It is made from the milk of cows, sheep or goats, with each type of milk giving its own texture and flavour. It is similar to cottage cheese and ricotta, but drier and firmer.
Farmer's cheese is an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. It is not aged or pressed for a long period of time, so it can be made and eaten on the same day. It is incredibly versatile and can be eaten with bread or crackers, crumbled on top of salads, or used to make cheese blintzes, stuffed pasta, lasagne and casseroles.
To make farmer's cheese, you need just three ingredients: milk, an acidic ingredient such as vinegar, lemon juice or citric acid, and rennet. Milk is the most important ingredient, so it is best to use good quality milk. Most recipes call for cow's milk, but goat's or sheep's milk can also be used. Whole milk will give the cheese more body and flavour, but 2% milk will also yield good results, although the cheese will be thinner and less rich in flavour. It is not recommended to use a fat percentage lower than 2%. Regular pasteurised milk should be used, rather than ultra-pasteurised, as this keeps the curds from setting.
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It's easy to make at home
Farmer's cheese is an unripened cheese made from cow, goat or sheep milk. It's easy to make at home with just three ingredients: milk, an acidic ingredient like vinegar or lemon juice, and a bacterial starter. You'll also need some patience, as the cheese needs time to curdle and set.
Farmer's cheese is a mild white fresh cheese with a crumbly texture and a subtle, milky flavour. It's similar to cottage cheese and ricotta, but drier and firmer. You can eat it with bread or crackers, crumble it on top of salads, or use it in cooking – it's commonly used to make cheese blintzes, stuffed pasta and casseroles.
When making farmer's cheese at home, it's important to use good quality milk. Most recipes call for cow's milk, but you can also use goat's or sheep's milk. Whole milk will give your cheese the best body and flavour, but 2% milk will also yield good results. Just don't use a fat percentage lower than 2%, and make sure you use regular pasteurised milk, not ultra-pasteurised, as this will keep the curds from setting.
To make farmer's cheese, simply add your acidic ingredient and bacterial starter to the milk to coagulate and acidify it. Then, leave the mixture to curdle and set. You can eat your homemade farmer's cheese on the same day – no need to age or press it!
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Frequently asked questions
Farmer's cheese is made from milk.
Farmer's cheese is typically made from cow's milk, but it can also be made from goat's or sheep's milk.
Rennet and bacterial starter are added to coagulate and acidify the milk.
Farmer's cheese has a crumbly texture and is typically dryer and firmer than cottage cheese and ricotta.
Farmer's cheese has a subtle, milky flavour.
