Farmer's cheese is an unaged (also known as fresh) mild white cheese with a crumbly texture. It is really easy to make at home. This simple recipe calls for just three ingredients. Farmer's cheese has limitless possibilities and can be used in countless ways. Since this is a fresh cheese, you can easily add more flavor. For example, you can mix your favorite fresh herbs in with the curds or sprinkle herbs on top of the finished farmer's cheese along with olive oil and red pepper flakes. Farmer's cheese can be eaten with bread or crackers or crumbled on top of salads.
For similar variations of this style of homemade cheese, try recipes for Italian ricotta, Indian paneer, or French fromage blanc (literally "white cheese"). Before you begin, read the note below about not using ultra-pasteurized milk in this cheesemaking process.
- 1/2 gallon milk (whole pasteurized not ultra-pasteurized)
- 1/4 cup white vinegar
- 1 teaspoon salt
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.
- 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.
- 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 F.
- Add the vinegar and stir the milk. You will notice curds immediately beginning to form.
- Let the milk sit for 15 minutes. After 15 minutes, add any additional flavors (like finely cut fresh herbs).
- 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.
- 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.
- 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 the cheesecloth.
- To make a round ball, tie the cheesecloth with a length of butcher's twine, attach it to a shelf in the refrigerator and suspend it over a bowl. Gravity will help shape the cheese into a ball.
- 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 Throw Away the Whey
Don't toss the whey that has been drained from the curds. It's excellent to use in breadmaking, for soups, and more. If you aren't going to use it right away, store it in a sealed container in the refrigerator for up to one week.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||5 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||0 g|