Homemade Farmer's Cheese
Learn how to make delicious and healthy farmer's cheese at home with this simple recipe. Perfect for spreading on toast, adding to salads, or enjoying as a protein-packed snack.
Equipment
- 1 Large pot For heating the milk.
- 1 Cheesecloth For draining the curds.
- 1 Colander To hold the cheesecloth.
- 1 Thermometer To monitor milk temperature.
Ingredients
Dairy
- 1 gallon Whole Milk Pasteurized but not ultra-pasteurized
- 0.5 cup Lemon Juice Freshly squeezed
- 1 teaspoon Salt Sea salt or kosher salt
Optional Add-ins
- Fresh Herbs Chopped
- Garlic Powder To taste
Instructions
- Pour the milk into a large pot. Heat over medium heat, stirring occasionally, until it reaches 190°F (88°C). Use a thermometer to monitor the temperature.
- Remove the pot from the heat and slowly stir in the lemon juice. The milk will begin to curdle and separate into curds and whey.1 gallon Whole Milk
- Let the mixture sit for 10 minutes to allow the curds to fully separate.
- Line a colander with several layers of cheesecloth. Gently pour the curdled milk into the cheesecloth-lined colander.
- Sprinkle the salt over the curds in the cheesecloth.0.5 cup Lemon Juice
- Gather the edges of the cheesecloth and tie them together to form a bag. Hang the bag over a bowl to drain the whey for at least 1 hour, or up to 4 hours for a drier cheese. You can also gently press down on the cheesecloth to help remove the whey.
- Once drained to your desired consistency, remove the cheese from the cheesecloth and place it in an airtight container. Store in the refrigerator for up to 5 days.
- Enjoy your homemade farmer's cheese! Mix in fresh herbs or garlic powder for added flavor.1 teaspoon Salt
Notes
For a creamier cheese, use whole milk and drain for a shorter amount of time. For a drier cheese, use low-fat milk and drain for a longer amount of time.