Best 4 Amish Farmers Cheese Recipes

FARMER CHEESE

Steps:

• Enjoy the cheese as is or in any of your favorite recipes.

GERMAN FARMER'S CHEESECAKE TOPFENTORTE

Steps:

• Position a rack in the center of the oven and heat to 325°F Lightly butter a 9-inch round springform pan.
• TO MAKE THE CRUST: Combine the flour, sugar, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. In a small bowl, beat the egg yolks, lemon zest, and vanilla and pour into the well. Stir with a fork until the mixture is well moistened and the crumbs hold together when pressed between your fingers. Gather up the dough. Press it firmly and evenly into the pan, bringing the dough about 3/4 inch up the sides. Pierce the dough all over with a fork and refrigerate for 2 minutes.
• Bake until the crust is set and barely beginning to color, about 12 minutes. Cool completely on a wire rack.
• Reduce the oven temperature to 350°F.
• TO MAKE THE FILLING: Rub the farmer's cheese through a wire sieve into a medium bowl. Add the sour cream, 1/4 cup of the sugar, the milk, cornstarch, vanilla, lemon zest, and salt and beat with a handheld electric mixer on medium speed until combined. One at a time, beat in the egg yolks.
• Using CLEAN beaters, beat the 5 egg whites in a medium bowl on high speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar and beat until the whites form stiff, shiny peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remainder. Pour the filling into the cooled crust and spread evenly. Sprinkle the raisins and almonds over the top.
• Bake until the sides of the filling are gently puffed and barely touched with golden brown, even though the center will seem unset when the pan is give a jiggle, about 40 to 45 minutes.
• Remove from the oven and immediately run a sharp knife around the inside of the pan to release the cake. Transfer to a wire rack and cool completely. Remove the sides of the pan. Cover the cake with plastic wrap and refrigerate until chilled, at least 2 hours or overnight. Serve chilled, using a hot, wet knife to slice the cake. Makes 12 servings.
• MAKE AHEAD: The cheesecake can be made up to 2 days ahead, covered, and refrigerated.
• Kaffeehaus.Rick Rodgers.

HOME MADE FARMER'S CHEESE

Steps:

• Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
• When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
• Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.

AMISH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.