Description
Farmer’s Cheese is a soft, fresh, homemade cheese made by curdling whole milk with an acid like lemon juice or vinegar. It’s creamy, tangy, and incredibly versatile—perfect for spreading, crumbling, or using in both sweet and savory dishes.
Ingredients
4 cups whole milk
2 tablespoons lemon juice or white vinegar
1/4 teaspoon salt (optional)
Water for rinsing (optional)
Instructions
1. Heat the milk in a saucepan over medium heat until it reaches 180°F or starts to steam with small bubbles at the edges.
2. Remove from heat and stir in the lemon juice or vinegar. Stir gently for a few seconds, then let it sit undisturbed for 10 minutes.
3. Line a colander with cheesecloth and place it over a bowl. Pour the curds and whey into the colander.
4. Let the cheese drain for 15 to 60 minutes depending on desired texture.
5. Transfer the curds to a bowl and mix in salt if using.
6. Use immediately or chill for an hour to firm it up before serving.
Notes
Store in an airtight container in the fridge for up to 7 days. For a milder flavor, rinse the curds with cold water before salting. Use leftover whey in smoothies, soups, or bread dough for added nutrients.
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 1
- Sodium: 80
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 7
- Cholesterol: 20
Keywords: farmer's cheese, homemade cheese, fresh cheese