Farmer’s cheese is a fresh, mild cheese used in various dishes. It can be difficult to find in stores but can be made at home by curdling milk and straining the curds. It should be kept clean and refrigerated and is best consumed within a week.
Farmer’s cheese is a simple, fresh cheese that is used in many ways in many cultures. It is also sometimes referred to as cheesy cheese, farmers cheese, or improperly as “farmers cheese.” Sometimes it can be difficult to find this cheese in stores, because it was classically produced in dairies for personal use. Some farms sell the cheese to customers and it can even be made at home.
When this is done, the milk is curdled to make the ricotta and the curds are ladleed into the cheesecloth and strained for several hours in a cool place. Some cooks leave the cheese relatively loose and crumbly, while others prefer to compress the cheese by squeezing the cheesecloth. The resulting cheese has a very mild, slightly creamy flavor and can be used as a filling in various dishes, a cream, and a component in a variety of other foods.
Cream cheese is similar to the basic farmer’s cheese, as is ricotta, although ricotta is made differently. All three of these cheeses can be substituted for one another in recipes, but it’s best to stick with minimally processed cream cheese, rather than the heavily stabilized, extremely smooth types that are designed for use as a spread. Some people make this cheese at home by simply straining the ricotta to remove the whey, though more ambitious cooks can make their own from scratch.
When making farmer cheese at home, it’s important to make sure you keep your work environment clean. This cheese has very low acidity and can harbor a variety of bacteria that can make people sick. Be sure to wash all utensils and use fresh cheesecloth. When hanging cheese for the drain, consider hanging it in the refrigerator. Although refrigerated cheese will take longer to drain than cheese drained at room temperature, it’s less likely to pick up harmful bacteria, making it safer to eat.
This cheese generally keeps in the refrigerator for less than a week. It’s not designed to be aged and will pick up a colorful assortment of molds and bacteria if it’s kept too long. This light, soft and simple cheese is designed for quick consumption. It can be crumbled on salads or mixed with herbs to make it into a spread that can be used for snacks and sandwiches. Farmer’s fresh cheese can also be eaten plain, and many people who have access to fresh dairy versions enjoy eating this cheese as a snack.
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