Farmer's Cheese {Beginner-Friendly Cheese Recipe & How To}
This beginner-friendly homemade farmer's cheese recipe requires zero special ingredients or tools, can be made in a short amount of time, and can be customized to your taste preferences!
SERVINGS 1 lb.
Ingredients
- 1 gallon of milk
- 1/2 cup white vinegar
- 1 T salt
- flavoring ingredients of choice optional
Instructions
- Add 1 gallon of milk to a large nonreactive pot
- Heat the milk slowly over medium heat. Stir continuously.
- When the milk gets to about 200 degrees (right before a boil, but not quite!), you are going to add the vinegar. Pour slowly, stirring to combine.
- Stir slowly for one minute, then remove from heat and set aside for 10 minutes.
- Set your colander on top of another bowl or pot. Line the colander with a flour sack towel.
- Strain the whey and cheese through the lined colander. The whey that you catch in your bowl or pot is great for many things, so don’t toss it. At the very least, feed it to your chickens!
- Let the curds sit and drain for at least 10 minutes. You can also press gently and stir with a wooden spoon to encourage more of the whey to drain away from the curds.
- Next, with the curds still hanging out in the towel-lined colander, add 1 tablespoon of salt and stir. This is also when you would add any additional flavorings. Make sure you stir well, you don’t want to chomp down into a chunk of salt!
- Now, lift the towel full of curds, and holding it over the pot, twist the top of the towel to squeeze out any remaining whey. Careful, it might still be hot!
- Wrap up the ball of curds in the entirety of the towel. Then message and press the ball on a countertop, letting any remaining whey soak into the towel.
- Unwrap the towel and transfer the cheese to a glass loaf pan or container. Press down to shape.
- Refrigerate until firm. Or, if you can’t help yourself, sneak a bite of that warm cheese. You won’t regret it!
Video
Notes
How to Store
- Refrigeration: Place the cheese in an airtight container to keep it fresh and prevent it from absorbing other odors in the fridge. Or, wrap the cheese tightly in plastic wrap or wax paper, then place it in a resealable plastic bag or airtight container to extend its freshness. his cheese will last about 10 days in the refrigerator.
- Freezing: For the best long-term storage, vacuum-seal the cheese before freezing to prevent freezer burn and maintain quality. Thaw it in the refrigerator for a day or two before use.
- You can also wrap the cheese tightly in plastic wrap, then place it in a heavy-duty freezer bag, making sure to squeeze out as much air as possible before sealing. It can be frozen for up to 6 months this way.
- Portioning: Divide the cheese into smaller portions and wrap each tightly in plastic wrap; store them in a freezer-safe container or bag. You'll then thaw only what you need.
Recipe Substitutions and Variations
- Skip pressing the cheese curds and add in some cream to get cottage cheese, a creamier version with a lumpy texture.
- Instead of white vinegar, use lemon juice or citric acid as a curdling agent while giving it a slightly tangy taste. Replace the vinegar with an equal amount of lemon juice, or use 1 teaspoon of citric acid dissolved in a small amount of water.
- Incorporate fresh or dried herbs like chives, dill, or parsley into the curds for a savory flavor. Add in a bit of olive oil if you're craving spreadable herbed cheese.
- Add spices such as paprika, garlic powder, or black pepper to the curds before pressing.
- For a sweet twist, mix in a small amount of honey or dried fruit.
Tried this recipe?Let us know how it was!