Lithuanian Farmers Cheese

Millie Johnson


This is a super easy recipe for cheese ! I found this recipe on Cheeses of Antiquity website. Terese Vekteris was the person who was making the cheese. What I like about it is that it uses buttermilk and no rennet. I thought this cheese by itself to be on the plain side but very good with garlic, chives and cracked black pepper added to it. I served it with the herbs and thin sliced ham on butter crackers. It was gone in a flash !

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make approx. 1 - 1 1/2 pounds


10 Hr


45 Min


Stove Top


1 gal
raw milk
1/2 gal
cultured whole buttermilk
salt to taste


large pot
large colander
cheesecloth (or a piece of linen)
cheese press or two heavy cutting boards,heavy skillet
large spoon

Directions Step-By-Step

Let milk and buttermilk set out on the counter for an hour to warm.
Pour milk into pot and heat slowly on med. heat to almost boiling (180*F).
Remove from heat and add buttermilk.Curds should start to form immediately. Give a gentle stir but try not to break the curd. Let set 5 minutes.
Line your colader with the cheesecloth and set it in the sink. (If you want to catch the whey to use for cooking, set colander over another large pot.)
Mine was draining slow so I gathered the ends and gently see-saw the curds back and forth, lifting one end up then the other.
Once most of the liquid has drained gather corners and tie.
Loop string then hang till it stops dripping.
Take down and give it a wring then press for 10-12 hours. The longer you press the drier the cheese will be. I did not have a press so I sandwiched it between a cutting board and a fry pan and put a cast iron skillet on top with a coffee can filled with water inside that, then the lid to the skillet on top .
Turn cheese out into a bowl and salt to taste and garnish.

About this Recipe

Main Ingredient: Dairy
Regional Style: Eastern European
Dietary Needs: Vegetarian, Gluten-Free
Other Tags: Healthy, Heirloom