This is how I make my Queso fresco, it's actually good that it doesn't melt properly, because when you cube it up into refried beans, to make a warm dip, when you heat it up, it keeps it's shape in little sort off buried dollops. It's Yum. Take care all. ❤🙂🐶
UHT milk, or "Ultra High Temperature milk", is the kind of milk you find in on shelves (not on the 'fridge racks, but on regular ol' shelves) in boxes for long term storage. It is also called "shelf stable milk". A company named Gosner makes UHT milk, but I'm sure other companies do too. Those little thimble-things of liquid coffee creamer, for example, are shelf-stable because they are UHT processed. I've used grocery store whole milk to make this cheese with no problems.
That's good to know you can use the boxed stuff. I was sitting here wracking my brain as to what farmer I know that's still milking a herd. Here I've lived in the Dairy State most of my life, and I've never attempted cheesemaking!
Jo Ellen, I think Krista was saying you CAN'T use the boxed shelf-stable milk! Its the kind that requires no refrigeration until its opened. But you CAN use grocery store milk in the refrigerated jugs.
Oommgg! Turned out delicious!!!! Recently noticed there is no more Western cottage cheese in stores anywhere. I was desperate to try this. Fantastic!! Thank you so much!! Better then store bought!
Looks awesome. Will have to give it a try in the new year. I have made yogurt and butter already. Homemade is so much better tasting and healthier. Yummy.
I just made this for the evening and it's so good! Tastes just like a good cottage cheese... not what I expected but very tasty and hearty. I'm going to try adding seasonings to the next batch. I also tried using the whey to boil pasta, which was... a weird experience. But it did seem more filling than usual.
Next you might do simple butter, people look at me like I have 3 heads when I tell them there's no butter churn required. I like it salted ... now that's butter, oh so good and much cheaper ... easily canned for long lasting goodness.
I am making this as soon as hubby comes back from the store with the milk since I ran out. I have made homemade cheese before not this type but it was similar and so much better than store bought any day :)
Very good video. Question I have is if you run water on the cheese to remove more of the whey and you use tap water which has chemicals to help clean the water then those chemicals should not be rinsed on the cheese. Chlorine comes to mind, etc.
I have tried using Vinegar and Cultured Buttermilk...IMO making the cheese with the Culture has both taste and production of the cheese, the better way...I noticed using Lemon Juice or Vinegar produces twice the amount of Whey + there's a definite taste difference.. again IMO
I love paneer! You did it right. I never thought to put salt in it. We would make ours harder to go into vegetable sautes (sabjis). I also love cream dishes with paneer. Great job. :)
Hey, I just ran over to your channel and hit the subscribe button. I am a fishermans daughter who has been holding a pole since I was 3. Love fishing in Northern WI.
It's great in Stuffed Shells, especially mixed with some ground Parmigiana. I've put it on lasagna, and even sprinkled it on Pizza, but it will not melt. However, it does add a nice flavor.
Awesome video. I just made my first kefir cheese from my own kefir. It’s very good & verrrrrrry healthy with beneficial bacteria. Have you ever made kefir?
I make Kefir cheese, I am loaded down with it, so I froze some of it, I made it with herb's and then I tried it with Lipton onion soup mix and it was awsome. got a lot of whey, so I'll make ricotta out of it. had to put my grain's to sleep for awhie, had too much kefir, glad someone make's kefir cheese, thank's for the comment, Nicky
Hello, love your channel. I have question, out of pure laziness on my part. Every recipe I see they separate and drain and later salt it. Would it be ok to salt and maybe add some finely chopped herbs like parsley in when it’s still a soupy mix before straining? I found a cheese press in a thrift store, I’m not going to press the heck out of it but the forms this thing came with seem to skip the cheese cloth draining step, or at least it looks like it could be skipped. Hmm 🤔, I’ll end up with a mess to clean up ain’t I. Hugs 🤗 from the Canadian Niagara region.
That sounds more like Quark Cheese. Which is a German Farmer's Cheese. You should make us a video. It's hard to get Quark in America, but it is so yummy and healthy with probiotics
It is flavorless, but takes on the taste of ingredients you add such as salt, herbs, garlic, etc. It is great crumbled on salads, in omelettes, on sandwiches or spread on crackers, in pasta shells, sprinkled or spooned on pizza, thought it will not melt, but adds great flavor, cut up in stews and soups, sliced and fried. There are also many cake and dessert recipes, like danishes, around the internet and on TH-cam with this cheese.
Crusts, tysm for this easy to follow recipe. Can you tell me if the whey can be frozen to use when you are ready to bake bread? Can you show a video using the whey? Thanks again
First I love the video!!! But after reading the comments Im confused about what milk. Is it liquid milk at the store in the refrigerator or is it powder milk on the shelf?
Thanks Christa for showing how to make this.....a couple of questions....what is the shelf life of this in the fridge?.. and if it gets moldy like regular cheese is it safe once the mold is sliced away?..
Two questions, where does a non-farmer/homesteader find low temp milk at grocery stores (ingles, kroger, publix, aldi) and how do you store it and for how long? Thanks Its like you read my mind, I was actually about to ask you to make a video and then i woke up and BOOM there it was! Love your cooking videos! Hugs!
Any whole milk that is just Pasteurized or Homogenized will work. Just avoid any that say 'Ultra Pasteurized.' I just finished making this using Pasteurized Organic Milk. Easy and delicious. I didn't heat as high as she did, after making a few time I find the lower the temperature, the more tender the curd.
#1: you can get the flour sack towels at Walmart...cheapest price I have found. #2: You can also do this same thing with your yogurt that you make and use the resulting "cheese" as sour cream substitute. #3: I have been told that you can add oil to your cheese and that will make it melt.
Not true to number 3. To make this recipe melt-able, you need to cook to a lower temperature than she did, basically hot, but where you can still put your hands into it. Shut off heat. Then you grab chucks of cheese (curds) and ball them together with your hands, then re-dip in hot whey, remove and pull and stretch it and form it into balls, and add back to hot whey, and keep repeating until you have stretchy Mozzarella.
It is just another product to form curds. You can also use Citric Acid, Tartaric Acid or Cream of Tartar. Rennet, however, because of high cost is better saved for aged cheeses.
Jo Ellen, yes, you can reuse the cheesecloth---as long as it can stand a trip through the washer. Or muslin, or flour sacks (which is what Krista was using, perhaps because theyre a little sturdier.) Really, any cotton fabric that will let the whey drip out once its hung. If youre gonna use cheesecloth, I might suggest that you put it in a "delicates bag" before tossing it in the washer.
When you talk about super heated milk,does this mean not regular milk from the store?If you don't have goats or cows what can you use?I do make homemade yogurt from regular milk from the store.
Many thanks for this video. Christa is an awesome teacher and this is something that I would like to try. But I am not a homesteader/farmer and do not understand the sort of milk that is used in the recipe and if it is even available to me. Is milk that is not "high temperature" commercially available (i.e., in the typical grocery store)?
UHT milk, or "Ultra High Temperature milk", is the kind of milk you find in on shelves (not on the 'fridge racks, but on regular ol' shelves) in boxes for long term storage. It is also called "shelf stable milk". A company named Gosner makes UHT milk, but I'm sure other companies do too. I've used grocery store whole milk to make this cheese with no problems.
have you done this with goat milk? I have a friend coming up to visit this weekend and I'm thinking we give it a try. ;) It should be interesting at least.
well... hahahahah I've only had it once (while in Wisconsin on vacation) and had a sample- it was gross... but I know nothing about the farm or people who made it. I'd like to try with our goat milk that I have been using for soap. ;) see if it tastes any different.
Cheddar is a completely different aged cheese than Farmer's Cheese. It is sometimes used in Potato and Cheese Perogies, but regular cheese Perogies is just Farmer's Cheese.
This is how I make my Queso fresco, it's actually good that it doesn't melt properly, because when you cube it up into refried beans, to make a warm dip, when you heat it up, it keeps it's shape in little sort off buried dollops. It's Yum. Take care all. ❤🙂🐶
UHT milk, or "Ultra High Temperature milk", is the kind of milk you find in on shelves (not on the 'fridge racks, but on regular ol' shelves) in boxes for long term storage. It is also called "shelf stable milk". A company named Gosner makes UHT milk, but I'm sure other companies do too. Those little thimble-things of liquid coffee creamer, for example, are shelf-stable because they are UHT processed. I've used grocery store whole milk to make this cheese with no problems.
AnnBearForFreedom Grocery store whole milk as in regular whole milk?
That's good to know you can use the boxed stuff. I was sitting here wracking my brain as to what farmer I know that's still milking a herd. Here I've lived in the Dairy State most of my life, and I've never attempted cheesemaking!
Jo Ellen, I think Krista was saying you CAN'T use the boxed shelf-stable milk! Its the kind that requires no refrigeration until its opened. But you CAN use grocery store milk in the refrigerated jugs.
Snapbean16, yep. I wonder how decadent this cheese would be made with half and half?
Got it.
Quick, easy explanation without a lot of chit chat. Great video! Thanks for sharing 🥰
Mom would always make this growing up except she made it with buttermilk instead of vinegar. It was delicious!
i realize Im quite randomly asking but do anybody know of a good place to stream new tv shows online ?
How did you make this with buttermilk ? I want to try
Oommgg! Turned out delicious!!!! Recently noticed there is no more Western cottage cheese in stores anywhere. I was desperate to try this. Fantastic!! Thank you so much!! Better then store bought!
Just made it, and have made it a few times. Love it. Thanks.
Cheese in it's purest form, unlike the rubbery blocks you get at the supermarkets..... always enjoy the cooking episodes....
Looks awesome. Will have to give it a try in the new year. I have made yogurt and butter already. Homemade is so much better tasting and healthier. Yummy.
So cool! My daughter loved watching this with me. Thanks!
I just made this for the evening and it's so good! Tastes just like a good cottage cheese... not what I expected but very tasty and hearty. I'm going to try adding seasonings to the next batch. I also tried using the whey to boil pasta, which was... a weird experience. But it did seem more filling than usual.
Next you might do simple butter, people look at me like I have 3 heads when I tell them there's no butter churn required. I like it salted ... now that's butter, oh so good and much cheaper ... easily canned for long lasting goodness.
I am making this as soon as hubby comes back from the store with the milk since I ran out. I have made homemade cheese before not this type but it was similar and so much better than store bought any day :)
Very good video. Question I have is if you run water on the cheese to remove more of the whey and you use tap water which has chemicals to help clean the water then those chemicals should not be rinsed on the cheese. Chlorine comes to mind, etc.
good day Christa !! thanks for showing us how you Make Farmers Cheese or Paneer Cheese
Lovely video! The directions were clear and well explained. Thank you!
I have made this cheese. Wonderful taste. Thanks for the video
I have tried using Vinegar and Cultured Buttermilk...IMO making the cheese with the Culture has both taste and production of the cheese, the better way...I noticed using Lemon Juice or Vinegar produces twice the amount of Whey + there's a definite taste difference.. again IMO
I love paneer! You did it right. I never thought to put salt in it. We would make ours harder to go into vegetable sautes (sabjis). I also love cream dishes with paneer. Great job. :)
Thanks for clarifying the bit about ultra pasteurized milk. I was wondering about this and you answered my question!
I was just thinking of how to make cheese the other day!! Thanks for the video! I will be defiantly doing this!
Hey, I just ran over to your channel and hit the subscribe button. I am a fishermans daughter who has been holding a pole since I was 3. Love fishing in Northern WI.
Awesome thank you, hope you enjoy. TH-cam is one big happy family!
Thank you Christa. Hope all is well.
I'm making this thanks so much for sharing this recipe.
Beautiful milk looks like jersey yellow. So pretty!
This was so interesting to watch! I love learning how to make things
You are an excellent Teacher! Thank You
Love the cooking videos! Thank you!
We make this all the time but I've never heard of it as Farmers cheese. We have always called that ricotta and if you add cream it's cottage cheese.
Looks wonderful, Christa. Wonder if you could use this in stuffed shells or lasagna? (:
It's great in Stuffed Shells, especially mixed with some ground Parmigiana. I've put it on lasagna, and even sprinkled it on Pizza, but it will not melt. However, it does add a nice flavor.
Awesome video. I just made my first kefir cheese from my own kefir. It’s very good & verrrrrrry healthy with beneficial bacteria. Have you ever made kefir?
I make Kefir cheese, I am loaded down with it, so I froze some of it, I made it with herb's and then I tried it with Lipton onion soup mix and it was awsome. got a lot of whey, so I'll make ricotta out of it. had to put my grain's to sleep for awhie, had too much kefir, glad someone make's kefir cheese, thank's for the comment, Nicky
Love it with caraway seeds!
Hello, love your channel. I have question, out of pure laziness on my part. Every recipe I see they separate and drain and later salt it. Would it be ok to salt and maybe add some finely chopped herbs like parsley in when it’s still a soupy mix before straining?
I found a cheese press in a thrift store, I’m not going to press the heck out of it but the forms this thing came with seem to skip the cheese cloth draining step, or at least it looks like it could be skipped. Hmm 🤔, I’ll end up with a mess to clean up ain’t I. Hugs 🤗 from the Canadian Niagara region.
This is the method I use to make homemade ricotta....hanging it overnight makes a more solid "cheese"...Wow, thanks for the video.
hang it in the fridge or just over the sink?
I was thinking the same thing for ricotta...
For sure...
Just hang it over a bowl...in the fridge if your house is warm...i usually do mine in the fridge, overnight.
Ricotta is made from the whey.
this is sooooo cool!!! It looks sooooo good.
Thanks, Christa!!! You guys RAWK!!!
I use buttermilk instead of vinegar. It takes several days for the cheese to curdle. Additionally, I do not hear milk as hot.
That sounds more like Quark Cheese. Which is a German Farmer's Cheese. You should make us a video. It's hard to get Quark in America, but it is so yummy and healthy with probiotics
@@emilletich If you want a lot of probiotics make kefir cheese, it's great, and then you can use the whey for ricotta cheese. just saying, Nicky
@@NICKYM26 I make Kefir, and love it, but also like Quark and was interested in Alex's recipe.
I have made it with the ultra high heat milk , no problem. it is all we can get here.
I love this Christa thank you so much! Also love a recipe that doesn't have rennet in it😀
can you tell me the temp you heat it at??? tks Nicky
Yum! Thank you for sharin'. :)
Yummy. Gonna try. Thanks for the video
CHRISTA♥ this is awesome on homemade bagels! love ya!!!
Cheez recipy very simple & sobur.thnx mam
Thank you for this video! Recently, when I tried to buy farmers cheese to make periogi, I could not find it. I will make my own next time!
Thank you so much for your video. My cheese turned out wonderfully!!
Would this work with sheep milk as well? My husband can't have cow milk cheese.
nö mach ich nicht yes
Yes, you can use sheep or goat milk.
Thank you!
thank you
What does it taste like? How is it used? Thank you.
It is flavorless, but takes on the taste of ingredients you add such as salt, herbs, garlic, etc. It is great crumbled on salads, in omelettes, on sandwiches or spread on crackers, in pasta shells, sprinkled or spooned on pizza, thought it will not melt, but adds great flavor, cut up in stews and soups, sliced and fried. There are also many cake and dessert recipes, like danishes, around the internet and on TH-cam with this cheese.
How do you clean the cheesecloth after making this cheese? Don't you reuse?
Crusts, tysm for this easy to follow recipe. Can you tell me if the whey can be frozen to use when you are ready to bake bread? Can you show a video using the whey? Thanks again
Is the milk the unpasteurized with cream ?
Looks & sounds yummy 😋
If you want to make with the whey it's not so bad so why use water to remove the residual whey from the cheese?
Do you leave the cream on top of the milk or can you make it without the cream?
First I love the video!!! But after reading the comments Im confused about what milk. Is it liquid milk at the store in the refrigerator or is it powder milk on the shelf?
+Tina Darlene liquid milk from the store ;)
Very nice.
Thanks Christa for showing how to make this.....a couple of questions....what is the shelf life of this in the fridge?.. and if it gets moldy like regular cheese is it safe once the mold is sliced away?..
Best if used within 5 days, but you can freeze it. If there is mold, discard.
Great recipe! Thank you!
Wow that looks amazing and seems so easy. I have 2 questions 1 do you reuse your cheese cloth. And 2 what's the ultra high temp milk?
That was awesome to watch. I bet was delicious.
Hey can we use raw apple cider vinegar instead..😬maybe? I cant have the other kind !
I have heard it works but have not tried it...
easy enough thanks for sharing.
Super super nice , was it good ,how long for the whole prosses ?
Good video Christa
got a question...just curious can you press it for a lil while so you slice it?...thank you...
Yep, sure can ;)
thank you...
do u have to heat milk to make cheese?
can you use whole milk from the grocery store?? Please reply and tell me the temp, thank's Nicky
can this work with whole milk from say...Walmart?
Karen Weber yes
As long as it is not Ultra Pasteurized.
They look good
Two questions, where does a non-farmer/homesteader find low temp milk at grocery stores (ingles, kroger, publix, aldi) and how do you store it and for how long? Thanks Its like you read my mind, I was actually about to ask you to make a video and then i woke up and BOOM there it was! Love your cooking videos! Hugs!
Any whole milk that is just Pasteurized or Homogenized will work. Just avoid any that say 'Ultra Pasteurized.' I just finished making this using Pasteurized Organic Milk. Easy and delicious. I didn't heat as high as she did, after making a few time I find the lower the temperature, the more tender the curd.
@@emilletich what was the temp you use
@@kathyatkins8153 185 degrees.
Looks yummy!
#1: you can get the flour sack towels at Walmart...cheapest price I have found. #2: You can also do this same thing with your yogurt that you make and use the resulting "cheese" as sour cream substitute. #3: I have been told that you can add oil to your cheese and that will make it melt.
Not true to number 3. To make this recipe melt-able, you need to cook to a lower temperature than she did, basically hot, but where you can still put your hands into it. Shut off heat. Then you grab chucks of cheese (curds) and ball them together with your hands, then re-dip in hot whey, remove and pull and stretch it and form it into balls, and add back to hot whey, and keep repeating until you have stretchy Mozzarella.
emilletich don't you also have to use rennet to get stretchy cheese?
Wow that looks so good. Some add rennet-what is that for?
It is just another product to form curds. You can also use Citric Acid, Tartaric Acid or Cream of Tartar. Rennet, however, because of high cost is better saved for aged cheeses.
What happens if you get your milk too hot?
Do you reuse the cheesecloth? If so, how do you get them clean again? Where do you get it too?
Jo Ellen, yes, you can reuse the cheesecloth---as long as it can stand a trip through the washer. Or muslin, or flour sacks (which is what Krista was using, perhaps because theyre a little sturdier.) Really, any cotton fabric that will let the whey drip out once its hung. If youre gonna use cheesecloth, I might suggest that you put it in a "delicates bag" before tossing it in the washer.
When you talk about super heated milk,does this mean not regular milk from the store?If you don't have goats or cows what can you use?I do make homemade yogurt from regular milk from the store.
Christie Betts Some grocery stores offer the less pasteurized milk.
Christie Betts she means don't buy the shelf stable milk. Regular milk from the refrigerated section should work just fine.
EmeryShae Thanks!I'm excited to be able to try this!
It means Ultra Pasteurized Milk.
Many thanks for this video. Christa is an awesome teacher and this is something that I would like to try. But I am not a homesteader/farmer and do not understand the sort of milk that is used in the recipe and if it is even available to me. Is milk that is not "high temperature" commercially available (i.e., in the typical grocery store)?
mireckca She just means don't buy the shelf stable milk.
UHT milk, or "Ultra High Temperature milk", is the kind of milk you find in on shelves (not on the 'fridge racks, but on regular ol' shelves) in boxes for long term storage. It is also called "shelf stable milk". A company named Gosner makes UHT milk, but I'm sure other companies do too. I've used grocery store whole milk to make this cheese with no problems.
HMMM wonder if you could replace the cream cheese in cheese cake with this?
It's a crumbly cheese, so wouldn't have the same creamy texture nor melt.
have you done this with goat milk? I have a friend coming up to visit this weekend and I'm thinking we give it a try. ;) It should be interesting at least.
well... hahahahah I've only had it once (while in Wisconsin on vacation) and had a sample- it was gross... but I know nothing about the farm or people who made it. I'd like to try with our goat milk that I have been using for soap. ;) see if it tastes any different.
It can be done with goat milk.
Thank You Christa Love this video ... A question can I use full fat Homogenized Milk?
YES
that looks fairly easy. Can I use heavy cream?
No, that would make Mascarpone Cheese.
Good video😊
Krista, Have you tried this with raw milk from your cow or goats?
It comes out the same and works with both milks.
would it work with any non animal milk, like almond or soya...? tempted to try...
aga lachowska no wouldn't work because almond and soy are not not actually milk and it doesn't have the same type of fats or lactic acid...
There is ways to make vegan cheese but really your just making a paste out of almonds or soy.....if you Google almond cheese there are instructions
There's always got be that one clueless almond or soy milk responder. ALMOND AND SOY MILK ARE NOT DAIRY!!!
Have you guys used kefir yet?
I have. I use it sometimes to make Quark Cheese.
I tried to make cheese and I think I accidentally made yogurt🥴 The whey doesn't look like whey but looks just like milk only lighter.😒 What do I do?!🤯
Did you do a vlog yesterday
Sandy Jacobs not on Sundays, which air on Monday's. :)
Is that like cottage cheese?
EmeryShae it's very similar to Ricotta cheese
EmeryShae It would be delicious!
Don't use Ultra Pasturized. Just saying
Press it, then it will be sliceable.
U rinced it, no!!!
Can you use goats milk to make this?
It will. I use raw goat milk to make this cheese & it comes out great.
no
Farmer cheese is the traditional cheese in pierogi. Cheddar is Americanized version.
Soxruleyanksdrool cheddar in pierog???....... YUCK !
Cheddar is a completely different aged cheese than Farmer's Cheese. It is sometimes used in Potato and Cheese Perogies, but regular cheese Perogies is just Farmer's Cheese.
too much salt, all other recipes call for a teaspoon. i made it with a tablespoon by just going off of your instructions and it is inedible...
That sure looks like 2 gallons of milk to me
Saying 'paneer cheese' is like saying 'ketchup sauce' just saying
That’s not farmers cheese, that’s homemade ricotta. Not the same thing
She showed the whey out...lol
Baaaaad thumbnail choice....LOL