How to make Homemade Farmer's Cheese ~ Self Reliance Skill 

A number of recipes from central Europe call for farmer's cheese, but none of the local stores carry it. Now I can make my own. Thank you.

I prefer to add salt after the curds have drained.

Made your cheese today! I changed it up some. I used lemon juice for the activator. I added rosemary and thyme. I did need to add more salt! 😂 super yummy! Thank you for inspiring me to make cheese! 😊

hi. I attempted to make motzerrala cheese today but it was a fail. But it did set up like a cream cheese and then I flavoured it with sage and thyme. Onion powder and roasted garlic. Wow it's so delicious. Still learning.

Great filling for homemade perogis! Then fry in butter and onions.

Pre-newbie, never made cheese but looking to start, thanks for this simple starter recipe!

My first time making cheese. I loved it. Thanks!

I thought it would be harder than this to make! Thank you for this easy recipe.

Yummmmy! Doing it this weekend momma!!🥰🥰🥰

Thank you, 😊 I look forward to trying this. Your information is awesome 👌.

Thanks a lot ,right to the point !

FUN!! Definitely gonna do it. 👍❤🙏

Thanks for sharing love making cheese

Thank you for this recipe. I'm going to try it

Omgoodness I'm definitely going to have to try this God Bless you and your family from middle GA 🙏... YES I'm binge watching your channel again 😂

That looks yummy and delicious. I will try it Thanks for sharing.

Wonderful, thank you so much for sharing. I guess is a cheese-making time for me! I'm imagining oregano and rosemary, just a hint. Semper Fi

omg it is so hard to get it here in Vegas and when you do it's so expensive! I make pierogi's I will try this and see how it turns out thanks!!!!

Glad you did that cheese today, we will have to try, thanks

You could run this recipe again!just for a refreshing and or remembering!

Thanks You Ma'am, Is there a reason why you use a wooden spoon or just like it ? What about a whisk, will that damage the curds ?

i usually do this with goat milk but today i'm using cow.... which is a first for me. i don't know if it's my goat, the temperature, not enough acid or some other issue but there are often times when the curds refuse to separate and i end up with this disgusting slop that's impossible to strain. i've add tried to adjust the ratios in case it was not enough acid or if it was too hot or not hot enough. can't figure it out! it's always hit or miss. comes out perfect or ....cheesy slop that ends up being fed to the pyrenees lol i was worried i might run into the same issue with the cow milk.... BUT it's turned out perfect. i am trying to decide if i want to add herbs or leave it plain. my plans are to use this for my quesadillas.... so maybe some chipolte/chili seasoning....

Can You do this with Milk that has already Separated?Jw I haven’t seen this question yet so I thought I’d ask it.

Have you ever made this with your canned milk? Can you use the whey for ricotta? How do you wash your cheesecloth so that you can use it again? Great video! Thanks for sharing. 🇺🇲🤗💕

Wish I could Post a picture of what you help me make but I wonder if I can add my salt and flavoring after I drain the way The otherwise I'm stuck with salty Way

Very good video!!! It would be better to use milk that is not ultra pasturised.

how long do you heat up the milk for?

I saw this video a few months ago and I've been experimenting with the recipe. For those who are curious, here it is. Pour 1 gallon of past date organic whole milk into the pot and heat it up. As soon as it starts a light boil take it off the heat and stir vigorously while adding a quater cup of lemon juice. Slow down your stirring as the milk cools and curds form. Once the curds and whey have fully seperated add another quarter cup of lemon juice, 1 tablespoon of finely chopped cilantro, 1 teaspoon of pink Himalayan salt, 1 teaspoon of white truffle salt, and 1 teaspoon of black truffle salt. Stir well. Strain out your cheese curds from the whey and squeeze out all of the liquid. Let the cheese rest for 1 hour. After resting mix in 1 tablespoon of your whey. Form your cheese into a wheel as shown in this video and refrigerate over night. Remove your cheese from the cheese cloth and smoke the wheel with a blend of hickory and mesquite for 1 hour. The temperature should be no higher than 85°F. After smoking the wheel should be ever so slightly melted and have a darker yellow color, (not quite orange). Remix your cheese with a fork to fully integrate the smokey flavor. Reform your cheese into a wheel and again, refrigerate over night. Examine your cheese wheel, it should have a light golden color, a texture similar to extra sharp cheddar, and a rich smokey and herbal smell. You can wrap or cheese wheel in plastic wrap and it should keep for about 2 weeks as long as its stored in the refrigerator. This is honestly the best cheese ive ever had in my life.

Would you be able to use dry herbs in this? I guess you would need to introduce them at the straining step.

Wow! The cheese looks delicious! I will definitely make this . I wonder if you can use heavy whipping cream or would that be too thick? Thanks for sharing your recipe. Hugs, Judy

Every other video adds herbs and salt after draining. You do it before. Is there a difference?

Can buttermilk be used?

Can you use milk that has started to spoil?

Oh now I gotta go buy milk!😂

Is farmers cheese & cream cheese the same thing? If not, what’s the difference? Love your videos. Thanks 😊

How long will this last in the refrigerator?

Curious can you make a spicy version of this cheese like adding jalapeños or something like that Curious

Mine refuses to curdle and idk why

can you add sugar in and sweeten it?

Ok. I’m not trying to be rude. But bruschetta is pronounced like it has a “k”. Like brusketta. That being said. I’m going to make this cheese.