If you are lucky and have excess to raw milk, you are able to, not only, have the ultimate cream of the top, pun intended, but also the main ingredient to many delicious foods. Farmer’s cheese being one of them. This awesome cheese is a fluffy, crumbly texture, which can be used in a variety of sweet and savory dishes. My favorite is cheese strudel and no one makes a better strudel of any kind that my awesome Mom!
I come pretty darn close, but I digress!
Basically, farmer’s cheese is made from soured milk. Leave a gallon of milk out, covered lightly with a breathable cover, like a coffee filter or cheese cloth. Let us sit at room temperature for 2 days. When nice and thick, slowly bring up temperature to 180 degrees F. Once the whey is clearly separating from the solids, strain through a cheese cloth, tie it off and hang to drip. The longer it drips the drier the cheese. I drip only for 30 minutes. Transfer to a container and cover right. place in fridge until ready to use. Will last about 5 days in fridge. Before getting our cow, I bought the Friendship farmer’s cheese at our local super market, and it tastes great!
My kids love farmer’s cheese pancakes! It’s almost like a cheesecake pancake. Yum! Hold, I have to flip them.
Unlike regular pancakes, you want to use oil or ghee (clarified butter).
I use the latter. A heavy cast iron skillet is the way to cook these babies!
1 cup farmer’s cheese
3/4 cup all purpose flour
1/2 cup vanilla sugar (vanilla bean pods placed in a large jar of granulated sugar makes vanilla sugar)
1/2 teaspoon baking powder
3/4 cup milk
pinch of salt
1/2 teaspoon fresh lemon zest
powdered sugar for sprinkling on top.
Place everything in a bowl and Mix until all is well incorporated. Let it rest for 10 minutes.
Meanwhile, heat your cast iron skillet and melt butter, pour oil or ghee in to heat up.
Proceed as with making pancakes.
Don’t mind the funky shape, trying to do two things at once haha.
Tada! The finished and delicious farmer’s cheese pancakes.