Farmer’s Cheese
This easy farmer’s cheese recipe uses just a few simple ingredients to create a fresh, homemade cheese with a mild, tangy flavor. Customize the texture to be crumbly for sprinkling over salads or firm enough to slice. Perfect for beginners and a great way to start home cheesemaking!
Servings: 20 Makes an average of one pound of cheese
Calories: 115kcal
Cost: $4
Ingredients
- 1 gallon whole milk raw milk or minimal-process organic whole milk works best (3899g)
- ½ cup white vinegar or bottled lemon juice (119g)
- ½ teaspoon fine sea salt adjusted to taste (3g)
- 1 teaspoon fresh herbs optional; minced chives, dill, or parsley (3g)
Instructions
- Heat the Milk: Pour your gallon of whole milk into a large, heavy-bottomed stockpot. Heat slowly over medium-low heat, stirring occasionally with a wooden spoon to prevent any scorching on the bottom. Heat until your thermometer reads exactly 190°F (steaming heavily with tiny bubbles around the edges, but not boiling).
- Curdle: Remove the pot completely from the heat source. Slowly pour in your vinegar or lemon juice, stirring gently for a few seconds to distribute the acid. Let the pot sit completely undisturbed on your counter for 15 minutes to allow the white curds to fully separate from the golden liquid whey.
- Strain: Line a large colander with two to three layers of clean cheesecloth and place it over a large bowl. Carefully pour the contents of the pot through the cloth, letting the curds collect inside the cheesecloth while the liquid whey drains through into the bowl. Save the nutrient-rich whey for baking projects!
- Form the Texture:
- For Crumbly Cheese: Let the curds drain for 15 minutes. Transfer the warm cheese to a bowl, use a fork to gently break the curds apart, and stir in the sea salt and optional fresh herbs.
- For Sliceable Cheese: Gather the corners of the cheesecloth and twist tightly to pack the curds into a ball. Place a flat cutting board or plate over the bundle inside the colander, and weigh it down with a heavy cast-iron skillet. Let it press for 1 full hour to remove the remaining moisture.
- Store: Remove the finished cheese block or seasoned crumbles from the cloth and place inside an airtight storage container. Keep refrigerated and use within one week.
Notes
Flavor Tip: The longer you let the curds rest before straining, the tangier your cheese will taste. For a milder flavor, strain right after the curds form.
Texture Control: Pressing for 30 minutes gives you a soft, spreadable cheese, while a full hour creates a firm, sliceable texture perfect for sandwiches or snacks.
Herb Variation: Try mixing in chopped chives, dill, or garlic after salting the cheese for a savory version that pairs beautifully with bread or fresh tomatoes.
Nutrition
Serving: 1¼ cup | Calories: 115kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 130mg | Potassium: 284mg | Sugar: 9g | Vitamin A: 307IU | Vitamin C: 0.01mg | Calcium: 233mg | Iron: 0.003mg
