Homemade Farmers Cheese

This recipe was automatically translated from Romanian. View original here
Homemade Farmers Cheese

After several questions from the site's users about how to make homemade cow's farmers cheese (it is not commercially available in some countries), I said that now is the best time to post the homemade cheese recipe.

You noticed that the recipes are posted a little less often than usual, it's because I took a short break from the city and came to the country to my parents, to accumulate peace and inspiration, plus to immunize the girl. And because we have many neighbors who have cows and milk, respectively, I said that it is a shame not to make my own cheese and cream.

So I decided to adapt to the conditions and show you how to make cottage cheese in the country, as my mother taught me. I recommend you try it because the taste and consistency does not compare at all with the one in the trade, even my husband acknowledged this. Here we made whole cow's milk, if you were to try to make it from commercial milk, choose one with a higher fat percentage.


Whole organic cow milk
3 l
I said 3 liters because that's how I had the glass jar, you can try less milk

Step by step


Put the fresh milk in a jar and leave it in the fridge overnight, then take it out and leave it at room temperature for 2-3 days, you will notice how the cream is chosen on top, it is a different layer of color.


After 2-3 days (it is faster in summer, harder in winter), carefully remove the cream from the top with a spoon.

After removing the cream, you will notice that the milk below has soured (this is what we say in our village), that is, it is the consistency of a yogurt or kefir. If it is more liquid, you will have to leave it until it has the respective consistency, otherwise the cheese is not made.


Pour this sour milk into a saucepan, mix gently and put on the fire. Stir regularly, but be careful to mix carefully.


While the milk is heating, prepare a 1 sq m cotton cloth or gauze, or a thicker sieve - which you put in a basin, leaving a lot at the edges.


The consistency of the final cheese depends on how much you heat the sour milk. So:

1. If it's just hot - it will be a soft cheese that melts in your mouth - that's what I usually do.

2. If it is warm well - the cheese is drier - good to use for pies and dumplings.

3. If it's very hot - the cheese is very dry, like a rubber - so be careful, this means you've kind of ruined it. You could only use it for some pie, but still not with great success.

So I recommend staying close to how much you heat the milk and checking periodically, after each mixing, with your finger, if the cheese has warmed up enough.


After turning off the heat, you can let the milk penetrate a little for about 5 minutes, before draining it.

Then pour it into the basin / sieve covered with gauze or cotton.


Gather the edges of the cotton, shake a little to drain the whey, knot the edges and find somewhere to hang the whole "construction" for about 3-4 hours until all the whey drains well. I saw somewhere that special websites for cheese are for sale, but to be honest I didn't try them.


The cheese can be served as soon as it has drained, or it can be frozen and used when you need it.

It is good for everything, but also very delicious fresh with honey or cream.

I hope you found the presentation useful.

Good appetite!

Quantity: 1 kg (of 3 liters of milk comes out about 600-700g)
Prep time: 30 min
Difficulty: easy
Ready in: 10 min
Publish date:
Collections: Doughs, Sauces, doughs...


No comments yet. Be the first to post one!