Best 5 Farmers Cheese Recipes

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Farmers cheese, known for its fresh and tangy flavor, is a versatile ingredient commonly used in various cuisines worldwide. Made from simple ingredients like milk, vinegar, and salt, this soft, spreadable cheese finds its way into both sweet and savory dishes, adding a unique texture and flavor profile. This article presents a collection of delectable farmers cheese recipes that showcase its versatility. From classic spreads to delectable appetizers, hearty main courses to irresistible desserts, these recipes cater to diverse tastes and preferences. Embark on a culinary journey as we explore the diverse ways to incorporate farmers cheese into your meals, transforming ordinary ingredients into extraordinary culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

FARMERS CHEESE PIEROGI THE REAL DEAL HERE!!!



Farmers Cheese Pierogi the Real Deal Here!!! image

This recipe comes straight from Poland you can sub the cheese for mashed potatoes and cheese, sautéed onions and potatoes or even plums you name it, it is great I hope everyone enjoys!!!

Provided by elizabethlakers

Categories     One Dish Meal

Time 45m

Yield 1 dozen, 4 serving(s)

Number Of Ingredients 10

2 cups flour
1 egg, plus
1 egg yolk
1/2 teaspoon salt
1 teaspoon melted butter, no exception
2 tablespoons sour cream
1 lb farmer cheese
1 egg, beaten
1 egg yolk
1/4 cup powdered sugar

Steps:

  • Cheese Filling.
  • Mix all together and chill.
  • Dough.
  • Mix all the dough ingredients together.
  • knead into a pliable dough let the dough rest for about 10 minutes. cover with a WARM bowl then divide the dough into half place 1 half back under the warm bowl with the other roll out on a floured surface roll it thin use a circle cutter. place a spoonful of the cheese mixture to one side of dough moisten edges of circle with water before pressing firmly then drop them into boiling water for about 5 fives or until they float to top.Take out of water you can eat them like that or pan fry in butter but they taste the best fried with a side of sour cream or applesauce -- ENJOY and they freeze well too.

AMISH FARMERS CHEESE



Amish Farmers Cheese image

Farmer's cheese is a simple, very mild cheese with a crumbly texture. It is really easy to make at home with this simple farmer's cheese recipe. To add more flavor, mix fresh herbs in with the curds or sprinkle herbs on top of the farmer's cheese with olive oil and red pepper flakes. Farmer's cheese can be eaten with bread or...

Provided by Linda Kauppinen

Categories     Other Sauces

Number Of Ingredients 3

1/2 gal fresh whole milk, raw
1/4 c white vinegar
1 tsp salt

Steps:

  • 1. Bring milk to a slow boil. Keep the heat at medium or medium low, otherwise you risk burning the milk to the bottom of the pot.
  • 2. When small, foamy bubbles begin to form on the surface of the milk, but it is not yet at a rolling boil, turn off the heat. If you have a thermometer, which is helpful, the temperature will read about 190 degrees.
  • 3. Add the vinegar and stir the milk. You will notice curds immediately beginning to form. Let the milk sit for 15 minutes. After this time, add any additional flavors (like fresh herbs).
  • 4. Place a colander over a large bowl or pot. Drape either cheesecloth or a thin dish towel over the colander. Pour the curds into the cheese cloth. The whey (liquid) will drain and be collected in the bowl below and the solids curds will be caught in the cheese cloth.
  • 5. Lift the cheese cloth up and wrap it around the curds, twisting and squeezing to expel moisture. After squeezing out the moisture, the curds for farmer's cheese will be dry and crumbly. If you want a creamier texture, mix a little of the reserved whey back in with the curds.
  • 6. To shape the cheese, keep it wrapped in cheese cloth and form it into a mound on a plate. Set another plate on top and press the curds into a flat disc that is 1-2 inches tall. Cover and refrigerate for an hour or so before removing cheese cloth.
  • 7. NOTE: suggest you go easy on the salt and use a fine granualted salt, not kosher salt--the salt tends to stick to the outside. You can always adjust salt in any recipe you use this in. This makes a very great and tasty fresh cheese. It's quite delicate in flavor and not very strong,

NORTH CROATIAN FARMERS CHEESE DUMPLINGS



North Croatian Farmers Cheese Dumplings image

This is very old recipe, mostly forgotten. Today, everyone makes potato dumplings or gnocchi, but believe me, this one are much better. Even more, you can eat them as a side dish to meat and sauces, also you can eat as a full lunch and even as a dessert - you just have to put sugar and cinnamon over. You can add whatever you want, poppy seeds, and raisins, chocolate or vanilla sauce. Perfect dessert. It is also very simple with just few ingredients. Note: for vegetarians, skip lard you can use oil as well.

Provided by nitko

Categories     Dessert

Time 15m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 5

500 g farmer cheese (fresh)
60 g lard (must be pork, but oil can do)
3 eggs
250 g semolina
5 g salt

Steps:

  • Mix well whole eggs and lard. Drain the cheese and add into eggs. Add whole semolina, mix well and leave at least two hours in refrigerator. Longer it stays in refrigerator, better dumplings.
  • Heat large pot with water until it boils. Keep boiling.
  • Soak your hands in cold water and make balls; Golf-ball size. Put them one after another into boiling water and cook until they start to float on the surface and than 3-5 more minutes. It really depends how hard are your dumplings (that means you have to stick to the recipe).
  • To serve as a side dish to meat and sauce, fry some breadcrumbs on butter and put the dumplings into the pan, and fry with breadcrumbs just to stick it to the dumplings. Serve warm.

FARMERS' MARKET SALAD WITH SPICED GOAT CHEESE ROUNDS



Farmers' Market Salad with Spiced Goat Cheese Rounds image

Provided by Molly Stevens

Categories     Salad     Cheese     Leafy Green     Olive     Potato     Tomato     Vegetable     Goat Cheese     Summer     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 22

Goat cheese rounds
2 tablespoons sesame seeds
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon finely chopped fresh thyme
1/4 teaspoon coarse kosher salt
1/8 teaspoon ground black pepper
16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce log)
Vinaigrette
2 tablespoons red wine vinegar
1 shallot, minced
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
Coarse kosher salt
Salad
1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved
1 pound green beans (or mix of green and yellow), trimmed
8 cups (loosely packed) mixed salad greens
1/3 cup (packed) small fresh basil leaves
12 ounces assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow)
1/2 cup black olives (such as Niçoise)

Steps:

  • For goat cheese rounds:
  • Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
  • For vinaigrette:
  • Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.
  • For salad:
  • Steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill.
  • Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.

FANNIE FARMERS CLASSIC BAKED MACARONI AND CHEESE RECIPE - (4.2/5)



Fannie Farmers Classic Baked Macaroni and Cheese Recipe - (4.2/5) image

Provided by Jen_Green

Number Of Ingredients 9

1 package (8 ounce) macaroni, 3 cups uncooked
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
Fresh ground black pepper , to taste
2 cups cheddar cheese, shredded
1/2 cup breadcrumbs , buttered

Steps:

  • Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. You can also freeze this recipe in zip-lock bags for later use-once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer-I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Tips:

  • Use fresh, high-quality milk for the best results.
  • Make sure the milk is at room temperature before starting the recipe.
  • Use a large pot or Dutch oven to make the cheese, as it will expand during the cooking process.
  • Stir the milk constantly while it is heating to prevent it from scorching.
  • Once the milk reaches the desired temperature, remove it from the heat and add the rennet. Stir gently to distribute the rennet evenly.
  • Let the milk sit undisturbed for the amount of time specified in the recipe. This will allow the rennet to work its magic and coagulate the milk.
  • Once the milk has coagulated, cut it into small curds using a sharp knife or a cheese harp.
  • Heat the curds gently while stirring constantly until they reach the desired consistency.
  • Strain the curds through a cheesecloth-lined colander and let them drain for the amount of time specified in the recipe.
  • Transfer the drained curds to a mold and press them gently to remove any excess moisture.
  • Let the cheese cool and firm up in the refrigerator for at least 4 hours before serving.

Conclusion:

Making farmer's cheese at home is a fun and rewarding experience. With a little time and effort, you can create a delicious and versatile cheese that can be enjoyed on its own or used in a variety of dishes. So next time you're looking for a new cheese to try, give farmer's cheese a try. You won't be disappointed.

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