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Homemade Farmer's Cheese

Farmer's Cheese is an unaged, mild white cheese, easy to make in your own kitchen.
Prep Time15 mins
Cook Time45 mins
Course: Appetizer
Servings: 2 people


  • 1 gallon Whole Milk
  • 1/4 cup White Vinegar, Apple Cider Vinegar, Lemon Juice (or a mix of)
  • 1 ts Sea Salt
  • 1-2 tbsp Fresh Herbs


  • Start by slowly warming up a gallon of whole milk, until it is 190 degrees F. in a large stock pot. Be careful to watch that you don't scorch your milk. Warm-up slowly
  • After the milk has reached 190 degrees F., remove from heat and immediately add 1/4 cup of acid to the milk, and start to slowly stir.  You should see your milk separate into curds and whey
  • Allow the mixture to sit, stirring occasionally for 10 minutes. After 10 minutes, add your herbs to the stockpot. Gently stir and allow the mixture to set another 5 minutes
  • Strain the milk through a strainer covered with cheesecloth.  The curds will be captured in the cheesecloth.  Be sure if you wish to save the whey (and you should!) put a bowl underneath when straining to capture the whey
  • Gather your cheesecloth and give it a gentle squeeze to drain off the whey. Be careful, the curds will be very warm. Open up your cheesecloth and add salt to taste if you are going to add any. Gently work the salt through the curds
  • Gather your cheesecloth once again, this time twisting the cheesecloth above the curds forming a cheese ball. Tie the ball with baker's twine, and hang over a bowl in the fridge for 2-3 hours to firm up
  • After 2-3 hours, take your Farmer's Cheese out of the fridge, and unwrap from the cheesecloth. Enjoy your Farmer's Cheese with crackers and in your favorite recipes. Farmer's Cheese will last 1 week in the fridge (but it won't last that long, the Farmer's Cheese will get eaten very quickly!)