Homemade Farmer’s Cheese Recipe

Ingredients

• • 1 gallon (3.8 liters) whole milk (avoid ultra-pasteurized milk, as it won’t curdle properly)
  • 1/4 cup (60 ml) white vinegar, lemon juice, or apple cider vinegar

• 1 teaspoon salt (optional, adjust to taste)
• Herbs, spices, or garlic (optional, for flavored cheese)

Equipment

• • Large heavy-bottomed pot

• • Wooden spoon
  • Cheesecloth or clean kitchen towel
  • Colander

• Large bowl
• Thermometer (optional, for precision)

Step-by-Step Instructions

Step 1: Heat the Milk

1. 1. Pour the milk into a large, heavy-bottomed pot.
2. Place the pot over medium heat and gently heat the milk, stirring occasionally to prevent scorching.
3. If using a thermometer, heat until the milk reaches 185°F (85°C). If you don’t have a thermometer, heat until the milk starts to steam and small bubbles form around the edges—do not let it boil.

Step 2: Add the Acid

1. 1. Once the milk reaches the correct temperature, slowly add the vinegar (or lemon juice) while stirring gently.

1. The milk will begin to curdle, separating into solid curds and liquid whey. If separation does not occur, add more vinegar one tablespoon at a time until the curds fully form.

Step 3: Strain the Cheese

1. 1. Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl to catch the whey.
   2. Pour the curdled milk into the colander.

1. Let it drain for 10-15 minutes for a softer cheese or 30-60 minutes for a firmer texture.
2. Sprinkle the salt over the curds and mix gently.

Step 4: Shape and Flavor (Optional)

1. 1. If you want flavored cheese, mix in chopped herbs, garlic, crushed pepper, or your favorite spices at this stage.

1. Gather the edges of the cheesecloth and twist them together to form a ball. Squeeze gently to remove excess whey.
2. For a firmer cheese, place the wrapped cheese on a plate and press it with a heavy object (such as a pot or a can) for 1-2 hours.

Step 5: Serve and Store

1. 1. Unwrap the cheese and serve immediately or refrigerate for later use.

1. Store in an airtight container in the refrigerator for up to one week.

Serving Suggestions

• • As a spread: Serve with crackers, fresh bread, or use as a filling for wraps and sandwiches.
  • Crumble it: Sprinkle over salads, tacos, or pasta for added texture and flavor.

• Sweet version: Add honey, nuts, or dried fruit for a dessert-like variation.

Tips for Success

• • Use high-quality milk: Whole milk produces the best flavor and texture. Avoid ultra-pasteurized milk, as it may not curdle properly.
  • Save the whey: The leftover liquid is nutrient-rich—use it in smoothies, soups, or homemade bread.

• Experiment with flavors: Customize your cheese with fresh herbs, garlic, or different spices to create unique variations.
• Avoid overheating: Overheating can make the cheese rubbery rather than soft and creamy.