Farmers Cheese Discussion

[Filip1993]

Thanks guys.

 

[sunmountain]

Farmers cheese sounds the same as paneer used in Indian cooking.

 

[honeybee]

It also is very similar/same to queso fresco a Mexican cheese. Love the taste with fruit.

 

[Filip1993]

It doesn't work for me... The milk doesn't curdle. I have no idea what I am doing wrong.

 

[Mittir]

It doesn't work for me... The milk doesn't curdle. I have no idea what I am doing wrong.

Were you able to make farmer's cheese in past?
Your milk probably was not hot enough. It is easier to curdle
if milk is hot, but it can make the curd too dry.
Easier way is to boil the milk and then let it cool down a little it
and then add lemon juice or vinegar and wait a few minutes
it will curdle. If it does not curdle add more acid or add more heat.
I add a lot of ice to the mix once it is curdled to keep the cheese
soft and not dry. Here is a very simple recipe
they are using thermometer to get 190 F.
https://www.youtube.com/watch?v=BJBO1pSclK0

 

[Filip1993]

It doesn't work for me... The milk doesn't curdle. I have no idea what I am doing wrong.

Were you able to make farmer's cheese in past?
Your milk probably was not hot enough. It is easier to curdle
if milk is hot, but it can make the curd too dry.
Easier way is to boil the milk and then let it cool down a little it
and then add lemon juice or vinegar and wait a few minutes
it will curdle. If it does not curdle add more acid or add more heat.
I add a lot of ice to the mix once it is curdled to keep the cheese
soft and not dry. Here is a very simple recipe
they are using thermometer to get 190 F.
https://www.youtube.com/watch?v=BJBO1pSclK0

Yeah, I've managed to make farmers cheese in the past. I think you right about the temperature. I'm gonna try boiling it a bit longer.

 

[loess]

Just to clarify, you don't necessarily have to get the milk to a rolling boil. Thermometer is a great tool, though I personally don't use a thermometer anymore, I just look for tiny little bubbles that start to form on the surface of the milk around the perimeter of the pot and that indicates that it's hot enough to curdle. Also I would recommend adding vinegar/lemon juice a tablespoon or two at a time, then stirring, wait maybe 10 seconds, then add more, stir, etc. That way you can really dial in the smallest amount of acidic liquid needed before the curds separate, which results in a nice soft cheese. If you dump in a whole bunch at once you risk adding too much acid and the curd gets rubbery and fairly unpleasant to eat.