Homemade Russian Style Farmer Cheese in a Crock-Pot
Farmer cheese is one of the more consumed items in Russia. When I was growing up we used it almost every day. This cheese we liked to buy from local farmers, they made it in many different ways some with a little sour taste, others with a sweet taste and some was made a bit salty. I think it is a personal preference but I like the taste of a bit sweet and sour in this cheese. I was trying to find something similar to what I used to have back at home here in US, but unfortunately there is nothing even close that could remind me the taste I enjoyed. I looked through many on-line sources and started learning how to make it at home and by trying and failing many times, I finally found the right recipe.
For about 35 oz of Farmer’s cheese you will need:
• 1 pack of 1 quart of buttermilk
• 1 pack ½ gallon whole milk or 2% milk
• Cheese cloth
Pour milk and buttermilk into Crock pot
and cook it on “low” for 4 hours
then switch it to “keep warm” function and let seat for another hour, you will see how milk will start building some large curds.
It will also have a lot of liquid almost yellowish color which is normal. Turn it this substance off and let it cool down.
When it completely cools down, pour your cheese and a liquid into a strainer covered with double layered cheese cloth.
Pool the sides of the cheese cloth up and turn it around to make it like a ball in a sack. Let your cheese stay like this for a few hours until all liquid drains out.
Transfer your cheese into a bowl and fluff it with a fork. It is ready to use now or you can refrigerate it for later use.
Serve your Farmer’s Cheese with fresh berries or fruits topped with honey or your favorite syrup.