Homemade bread? Sure! Jam? Absolutely. But making cheese? Most people have a conception that making cheese from scratch is a laborious task that is complicated and drawn-out. And, while I cannot tell you making an aged cheddar or Parmesan debunks these conceptions – farmer’s cheese does.
Farmer’s cheese, very similar to Ricotta, is a mild, soft cheese made from milk. It has a smooth texture and buttery, creamy taste and is extremely versatile to use. I grew up tasting it in Slovakia (and from my mom’s cooking), where it’s used in sweets, to add as a filling in cakes or other desserts, or even just tossed with pasta and salt and pepper for a quick weeknight meal. It’s even delicious to mix with your favorite herbs and pop it on a cheese plate for a quick appetizer. Either way, you will definitely impress your guests when you tell them you’ve made the cheese in your dish all on your own – it’ll just be our secret that it’s as easy as pie to make.
1. Heat the milk on medium to 185 degrees F. While heating, add salt. Continue to whisk constantly to prevent the bottom from scorching.