Introduction

Farmer’s cheese is a simple, fresh cheese that you can easily make at home with just a few ingredients. It has a mild flavor and crumbly texture, perfect for salads, spreads, or cooking. This recipe walks you through turning milk into a delicious homemade cheese.

A close-up image of a soft, creamy white cheese with a smooth outer layer and a crumbly textured inside layer, placed on a white plate; small crumbles of the cheese are scattered in front of the main block with some resting on a silver spoon on the right side of the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 gallon whole milk
6 tbsp white vinegar
2 tbsp freshly squeezed lemon juice (or more vinegar)
1/2 tsp sea salt (optional, to taste)

Instructions

Step 1: Combine the milk and a pinch of salt in a pot or Dutch oven. Heat over medium stove heat, bringing the milk to just before a simmer, with lots of small bubbles forming on top. This should take about 30-40 minutes. Do not boil to avoid scorching.
Step 2: Turn off the heat and stir in the vinegar and lemon juice. Let the mixture sit in the pot for 10-15 minutes to curdle.
Step 3: Line a colander with cheesecloth and place it over a large bowl or pot. Pour the curdled milk through the cheesecloth to strain the curds from the whey.
Step 4: Gather the cheesecloth around the curds and wring it to squeeze out as much liquid as possible.
Step 5: Open the cheesecloth and season the curds with sea salt to your taste.
Step 6: To enjoy soft curds, use immediately crumbled or fresh. For firmer cheese, wrap the curds tightly in cheesecloth, shape into a disc, place on a plate, and weigh it down with something heavy. Refrigerate for 1-2 hours to firm up.

Tips & Variations

Use fresh whole milk for the best flavor and texture; avoid ultra-pasteurized milk.
If you prefer a tangier cheese, add a bit more lemon juice or vinegar during curdling.
Pressing the cheese longer will result in a firmer texture, suitable for slicing or cooking.
Add herbs or spices to the curds before pressing for flavored variations.

Storage

Store farmer’s cheese wrapped in wax paper or airtight container in the refrigerator for up to one week. If you pressed it into a disc, keep it wrapped to maintain moisture. Reheat gently or use cold in recipes; heating too much can cause curds to break down.

How to Serve

A close-up image of a black bowl filled with crumbly, white cottage cheese, showing small and medium-sized curds with a soft texture. In the blurred background, there is a white plate holding large chunks of the same white cottage cheese. The items are placed on a white marbled surface, creating a clean and simple setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or skim milk?

You can, but the cheese will be less creamy and may have a crumbly, drier texture. Whole milk is recommended for the best results.

What can I do with leftover whey?

Whey can be used in smoothies, baking bread, or as a nutrient-rich addition to soups and sauces. It adds extra protein and a slight tangy flavor.

Homemade Farmer’s Cheese Recipe

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4.9 from 65 reviews

Homemade Farmer’s Cheese is a simple, fresh cheese made by curdling whole milk with vinegar and lemon juice, then straining and pressing the curds. This easy stovetop recipe yields a mild, creamy cheese perfect for spreading, crumbling, or adding to a variety of dishes.

Author: Ella
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: Approximately 1 pound of farmer’s cheese 1x
Category: Cheese
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Ingredients

1 gallon Whole milk
6 tbsp White vinegar
2 tbsp Freshly squeezed lemon juice (or more vinegar as substitute)
1/2 tsp Sea salt (optional, to taste)

Instructions

Heat the milk: Combine the whole milk and a pinch of sea salt (if using) in a large pot or Dutch oven. Heat over medium heat, slowly bringing the milk to just before simmering, about 30 to 40 minutes. Watch closely for small bubbles forming and popping at the surface, but do not let the milk boil to avoid scorching.
Curdle the milk: Once the milk is nearly simmering, turn off the heat. Stir in the white vinegar and freshly squeezed lemon juice. Allow the mixture to rest for 10 to 15 minutes as the milk curdles and separates into curds and whey.
Strain the curds: Line a colander with cheesecloth and place it over a large bowl or pot to catch the whey. Pour the curdled milk mixture through the cheesecloth to strain out the curds.
Drain excess liquid: Gather the cheesecloth around the curds and carefully wring and squeeze to expel as much liquid as possible.
Season the cheese: Open the cheesecloth and sprinkle the curds with sea salt to taste, gently mixing to distribute seasoning evenly.
Press the cheese (optional): For a firmer texture, wrap the cheesecurds tightly in cheesecloth and shape into a disc. Place on a plate and weigh down with a heavy object. Refrigerate for 1 to 2 hours to press and firm up the cheese before serving.

Notes

Do not let the milk boil to prevent scorching and off flavors.
Adjust the amount of vinegar or lemon juice based on the acidity needed to curdle the milk effectively.
Farmer’s cheese can be enjoyed fresh and crumbly or pressed for a firmer consistency.
Store the cheese wrapped in cheesecloth in an airtight container in the refrigerator for up to one week.

Keywords: Farmer’s cheese, homemade cheese, fresh cheese, stovetop cheese, simple cheese recipe, curdled milk cheese