Homemade Farmer's Cheese, Israeli Style

It's very hard to give up favorite habits, isn't it? :) We love making our own farmer's cheese at home. I got the recipe from my parents. We have always made it, whether or not we could buy it. And we've simply grown accustomed to the taste of this homemade farmer's cheese.

Here in Israel, the dairy products are sooo delicious, and you can buy different kinds of farmer's cheese. But we still missed the homemade kind. To make it in Israel, you need to find kefir, which is rare here and expensive, too. We needed a substitute... We searched and found one—cultured milk (leben, “Eshel”). We worked out the proportions, and now we have delicious farmer's cheese again. After all, our habits are what make us who we are.... :)

The recipe for this farmer's cheese is very simple and quick:

- bring the milk to a boil and remove from the heat; - add kefir (in Israel—cultured milk, “leben”) in a ratio of 2:1 (2 liters of milk, 1 liter of kefir/or 800 ml of cultured milk); - stir until it curdles and curds and whey form, leave to cool, and drain through cheesecloth.

That's it—the farmer's cheese is ready.

The same process in pictures:

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Recipe kindly provided by Tatyana Bronnikova, Instagram @tbronnikova