Farmers Cheese

I have ALWAYS wanted to learn how to make cheese, and then try it out. I have been planning on taking a cheese making class…for the past few years. It hasn’t happened. I have, however, found some interesting recipes and DIY attempts for amateurs on Facebook and Pinterest. One of these recipes was for Farmer’s Cheese. Farmer’s cheese is basically just a quickie cheese, no thermometers required. Simply boil milk, add vinegar, strain, let set, and BOOM! Cheese!

Original recipe here.

I usually only buy half gallons of milk, so I cut the recipe in half.

  1. Start with a half-gallon (or gallon) of whole milk. You can actually use any fat content, but whole milk makes the most rich cheese. Heat your milk to a rolling boil.
  2. Turn off the heat & add 1/4c apple cider vinegar (or any vinegar) to your boiling milk. The milk will begin curdling/separating immediately.
  3. Line a collander with cheesecloth (or a fine sieve), and strain the curds from the whey once separated. Strain over a bowl so you can save the whey and use it later (I give mine to the dogs & chickens).
  4. Stir in 1/2T salt and 1/2T-2T of your favorite herbs. I used thyme and oregano in mine. Then, tie up your cheesecloth and either hang or press so that any left over whey is drained from your cheese. If you press with a heavy object, be sure not to press too long as you’ll have a very dry cheese. I pressed mine just less than 5 minutes and it turned out well.
  5. Once done pressing/hanging, refrigerate and serve chilled on crackers, or however you prefer. I did find that my cheese had a slight vinegar taste, so I have been experimenting with different vinegars. It’s going well so far, my favorite has been with my peach vinegar and rosemary.
  6. Experiment and have fun with it!!!

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