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: 2278kcal
Cost: $4
Ingredients
- 1 gallon whole milk raw milk or organic milk works best
- ½ cup white vinegar or lemon juice or apple cider vinegar but that will change the taste quite a lot
- ½ teaspoon salt to taste
- 1 teaspoon Fresh herbs optional
Instructions
- Heat the Milk: Pour the gallon of milk into a large pot and slowly heat over medium-low heat. Stir occasionally with a wooden spoon to prevent scorching on the bottom of the pot. You’re aiming for about 190°F—right before boiling but not quite simmering.
- Add the Acid: Once the milk reaches temperature, remove it from heat and slowly stir in the vinegar or lemon juice. You’ll see the curds begin to form almost immediately, separating from the whey. Let it sit undisturbed for 15 minutes to allow full curdling.
- Strain the Curds: Line a large colander with cheesecloth and carefully pour the mixture through, allowing the curds to collect in the cheesecloth while the leftover whey drains out. (Save that whey! It’s great for bread baking, soup bases, or even feeding livestock.)
- Choose Your Texture: For a crumbly texture: While the cheese is still warm, use a fork to gently break apart the curds. Add salt and mix well.For a firmer cheese: Gather the corners of the cheesecloth, twist it tightly, and place a heavy weight (like a cutting board with a heavy pot on top) to press it for about an hour. This will create a sliceable texture.
- Season and Store: Sprinkle in fresh herbs, a little salt, or even a touch of Greek yogurt for extra tang. Store in an airtight container in the fridge. It will keep for about a 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: 2278kcal | Carbohydrates: 177g | Protein: 126g | Fat: 121g | Saturated Fat: 70g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 458mg | Sodium: 1612mg | Potassium: 5715mg | Sugar: 182g | Vitamin A: 6144IU | Vitamin C: 0.2mg | Calcium: 4660mg | Iron: 0.1mg
