Homemade Farmer's Cheese Recipe

Note: Do not use ultra-pasteurized milk for cheesemaking because the curd will not set. Ultra-pasteurized milk is not always labeled as such, but you can tell because the expiration date is extremely long, usually 30 to 90 days from the day you buy it. Regular pasteurized milk, however, works fine for cheesemaking.

1. In a heavy-bottomed large pot, bring the milk to a slow boil. Keep the heat at medium or medium-low, otherwise, you risk scorching the milk on the bottom of the pot.

1. When small, foamy bubbles begin to form on the surface of the milk, but it is not yet at a rolling boil, turn off the heat. If you have a thermometer, which is helpful, the temperature will read about 190 degrees.
2. Add the vinegar and stir the milk. You will notice curds immediately beginning to form.
3. Let the milk sit for 15 minutes. After this time, add any additional flavors (like fresh herbs of choice).
4. Place a colander over a large bowl or pot. Drape either dampened cheesecloth or a thin dampened dish towel over the colander. Pour the curds into the cheesecloth. The whey (liquid) will drain and be collected in the bowl below and the solids curds will be caught in the cheesecloth.
5. Lift the cheesecloth up and wrap it around the curds, twisting and squeezing to remove as much moisture as possible. After squeezing out the moisture, the curds for farmer's cheese will be dry and crumbly. If you want a creamier texture, mix a little of the reserved whey back into the curds.
6. To shape the cheese, keep it wrapped in cheesecloth and form it into a mound on a plate. Set another plate on top and press the curds into a flat disc that is 1 to 2 inches tall. Cover and refrigerate for an hour or so before removing cheesecloth.
7. To make a round ball, tie the cheesecloth with a length of butcher's twine, tie it to a shelf in the refrigerator and suspend it over a bowl. 
8. Farmer's cheese will keep up to a week in the refrigerator. Use it as a spread, in recipes or as you would use cream cheese or cottage cheese.

Don't Give Whey the Boot

Don't toss the whey that has been drained from the curds. It's excellent to use in breadmaking, for soups and more. 

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