Making Farmer’s Cheese

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Have you ever made cheese? 

This is a simple farmer’s cheese, and it’s so easy to make. 

You can flavor it with herbs, smoke it, or eat it as is. 

To make you will need:


1 gallon of whole milk

1/4 cup of white vinegar or lemon juice

1 teaspoon of salt (optional)


•Pour the whole milk into a large pot and heat it over medium-high heat, occasionally stirring to prevent it from scorching on the bottom of the pot. Heat the milk until it reaches a temperature of 180°F (82°C) using a food thermometer to measure the temperature.

•Once the milk has reached 180°F (82°C), remove the pot from the heat and slowly stir in the white vinegar or lemon juice. You’ll start to see curds (solid cheese) forming and separating from the whey (liquid). Stir gently for a few minutes to help the curds form fully.

•Let the mixture sit undisturbed for 10-15 minutes to allow the curds to separate from the whey fully. During this time, the curds will continue to firm up.

•Line a large colander with cheesecloth or a clean, thin kitchen towel and place it over a bowl to catch the whey. Carefully pour the curds and whey into the colander, allowing the whey to drain away.

•Once most of the whey has drained off, gather the edges of the cheesecloth or towel and gently twist it to squeeze out any remaining whey from the curds.

•At this point, you can add salt, herbs, etc., and mix it into the cheese. This is a personal preference and can be skipped if you prefer unsalted/unflavored cheese.

•Transfer the cheese in the cheesecloth or towel to a clean bowl or container. You can shape it into a ball or simply leave it loose. 

•Cover and refrigerate for at least 1-2 hours to firm it up further.

•Once chilled, your farmer’s cheese is ready to eat! It can be used in a variety of recipes or enjoyed on its own. Store any leftovers in an airtight container in the refrigerator for up to a week.

Enjoy your homemade farmer’s cheese. 🖤

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