Polish Farmer's Cheese

Polish Farmer’s Cheese

I was lucky enough to have the chance to learn how to make cheese from a friend from Poland. It makes a soft tangy cheese that she uses to make a Polish style cheese cake. It is easy to make, has only 2 ingredients. It doesn't take much effort, but it does take time.

All you need is:

1 gallon whole milk
1 (16 oz.) tub of sour cream.

Whisk together these two ingredients in a non-reactive vessel. A lidded plastic tub or glass jar works nicely. Cover and let set on the counter for 3 days. On the 3rd day, dump the mixture it into a big pot and heat to about 90 degrees Celsius for 30 min to 45 minutes. Jiggle the pot a little. You don't want to boil it,but heat it gently so that the “serwatka” ("cheese water"—the whey) separates from the curd. The lower the temperature and the longer it takes you do this, the larger the curd you get.  So says the Polish lady that taught me to make it. Then, line a large colander with cheese cloth. When you have a good curd, strain out the cheese. Wrap it in the cheese cloth and hang it overnight.Then you should have about a little more than a kilo (about 2.5 lbs.) of farmer cheese. Store in the fridge.

I don’t know how long it keeps. I made it to make polish cheese cake. I want to make it again to see what else I can do with it....

***Disclaimer--- If you are a germphobe,or otherwise think this will make you sick, do not eat it… Just saying. If you work clean and use good ingredients, you should be OK!***

Finished Cheese in the Mixing Bowl