This recipe of how to make farmer’s cheese will be most useful for those who have kefir grains and who actively make kefir. The recipe makes versatile, delicious soft cheese! When you have an abundance of Kefir, farmer’s cheese is one more thing you can cook up with a little effort.
If you see quite a bit of white in your whey (too milky?) and the thickness of the cheese is too low or the curds haven’t formed within the time frame mentioned above, the kefir wasn’t strong enough to coagulate the milk. Don’t freak out, though. There is a fix for the situation. Add 2 TBP of vinegar into the milky whey, gently woosh around with a spatula and keep the heat on low until you have achieved a good separation and coagulation.