Description
Homemade Farmer’s Cheese is a fresh, creamy cheese made from milk and a simple acid like vinegar or lemon juice. It has a tender, slightly tangy flavor and is incredibly versatile. Whether spread on toast, crumbled over salads, or folded into pasta, this cheese adds a homemade touch to any meal.
Ingredients
- 1 gallon whole milk (not ultra-pasteurized)
- 1/4 cup white vinegar or fresh lemon juice
- 1/2 to 1 teaspoon salt, to taste
- Water (optional, for rinsing)
Instructions
- In a large, heavy-bottomed pot, heat the milk over medium heat until it reaches 185°F (85°C), just below boiling.
- Remove from heat and slowly stir in the vinegar or lemon juice. Watch for curds to form.
- Cover the pot and let it sit undisturbed for 10-15 minutes.
- Line a colander with cheesecloth and place it over a large bowl or in the sink. Pour the curdled milk into the colander to drain the whey.
- Let the curds drain for 10-20 minutes, depending on your desired consistency.
- Sprinkle salt over the curds and mix gently.
- Shape into a ball or keep loose and refrigerate in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes