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 

Rum Raisin Cheesecake

I was thinking about Rum Raisin (Malaga) Gelato

and I decided it may well translate into a nice cheesecake.

So here's the test on my theory:

The most important step in this recipe is to soak your RAISINS. I soaked mine for 3 days. They were plump and delicious. 
Stir together & bring to a boil:
1 c. water
1/2 c. sugar


Remove from heat. pour into a heat proof container with:
1 1/2 cup dark raisins
1/4 c. rum


Let cool, and then, refrigerate for 2 or 3 days. Remember, good things come to those who wait! :) 

Graham Crust:

1 3/4 c. graham crumbs
1/4 c. brown sugar
4 oz (1/2 c.) melted butter 


Whisk together cookie crumbs and sugar. Then add melted butter. Press into  10" springform pan and bake 8-10 min. at 350 degrees F.

Filling: 

40 oz (5 x 8oz. packages) cream cheese
1/4 c. flour
1 c. sugar
1 c. brown sugar
The zest and juice of one medium orange
6 eggs
1/2 c. sour cream
3 Tbsp. Rum
1 tbsp. vanilla extract


Cream together cream cheese, flour, and sugars until smooth. Add eggs one at a time. Beat in sour cream, rum, vanilla, and orange juice. Finally, drain raisins, but reserve the liquid. Fold the raisins and orange zest into the batter. Pour into crust and bake at 350 degrees until set (about 1 hr.). Cool slightly and add topping.

Fold in the Raisins and Zest

Out of the Oven. Topping added.  Cool completely in  pan.

Topping:

Reserved juice from raisins
1 tbsp. corn starch
3 tbsp mixed raisins.


Bring to a boil. Cook until slightly thickened (about 1 min). Pour onto cheesecake. Chill completely before cutting. 
I suppose I could have saved some of the raisins I soaked, but this topping was an after thought. I mean, it looked naked when it came out of the oven... I needed to dress it up a bit!


I always wait until the next day to cut mine.

Cool completely before slicing!

Beautiful cross section

You may make this cheesecake ahead of time. It freezes beautifully.

I hope you enjoy it!