Farmer’s Cheese is a homemade soft cheese that is high in protein, low in carbohydrate, and can be made at home with just a few simple ingredients that you likely already have on hand.
It is so simple to make yet feels so sophisticated.
In just one hour you can make your own artisan cheese that is free of any chemicals, preservatives, or artificial ingredients.
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Farmer’s Cheese gets it’s name from the early days when it was produced by farmers. It is a variation of cottage cheese however the whey is pressed, not drained, from the soft cheese curds.
Another name for cheese produced with vinegar or lemon juice is Queso Blanco, meaning “white cheese:, so you may hear these names used interchangeably.
Ingredients
All you need to make homemade Farmer’s cheese are 2 common ingredients:
- Whole milk
- Distilled white vinegar, white wine vinegar, or lemon juice
There are subtle differences when using distilled white vinegar vs white wine vinegar as well as using vinegar vs lemon juice. Both make excellent soft cheeses so try them both and see which one you like best.
Cost
Making your own Farmer’s Cheese is much more cost effective than store bought and comes in around 50-60% savings. This recipe yields about 10 ounces of farmer’s cheese (amounts will vary).
- Half gallon of whole milk: $1.90
- Vinegar: $0.06
- Non Iodized Salt: $0.01
So for under $2.00 you can have fresh, homemade Farmer’s cheese!
The Steps
The steps to make homemade Farmer’s cheese is almost identical to making homemade cottage cheese. Instead of rinsing the whey from the cheese, you simply press the whey from the cheese. Here is a quick run down of the steps to make homemade farmer’s cheese. If you get confused, please refer to the link listed above as it has some additional details you may find helpful.
Heat the milk
Add the milk to a large heavy pot and slowly heat to 190 degrees Farhenheit. A slow heat is better than a fast heat for several reasons. First, if you heat the milk too quickly you will likely burn the milk on the bottom of the pain. Second, the slower you heat the milk, the more tender the cheese curds will be.
Add the acid to curdle the milk
Next, add the vinegar or lemon juice, stir well, and allow to rest (covered) for 30 minutes.
Transfer the whey and curds
Set a cheese cloth lined colander in a deep pot and pour the curds and whey into the colander. Allow the cheese to cool down a bit and some of the whey to drain from the cheese before pressing. Don’t discard the liquid as there are many uses for leftover whey.
Press the Farmer’s cheese
Gather the cheese in the cheese cloth and firmly squeeze or press the whey from the curds.
Break into smaller pieces or press into molds
Finally, break into desired size pieces, add to recipes, or shape into your favorite cheese ball.
Storage
Store in an airtight container in the refrigerator for up to 7 days.
Uses for homemade Farmers cheese
Farmer’s cheese can be used in any recipe that calls for Queso Blanco. It can also be eaten fresh, used as a substitute for feta in Mediterranean dishes. It is delicious as a cheese ball. Just mix in the desired herbs and spices and press it into your favorite mold or form it into a ball. My favorite way to serve it is as this Valentine’s Day Cheese Ball with Honey and Walnuts. It’s delicious!
Frequently Asked Questions
If you feel your Farmer’s cheese doesn’t have enough flavor, simply add more salt per preference.
If the cheese curds have a rubbery texture then you likely heated the milk too quickly. The slower you heat the milk, the tender the curd will likely be.
Essentially, Farmer’s cheese and Queso Blanco are the same thing but they have different names depending on the culture it is originating from. American culture’s usually refer to it as Farmer’s cheese and Latin culture’s refer to it as Queso Blanco. They are both cheeses made from an acid such as vinegar or lemon juice.
How To Make Homemade Farmer’s Cheese
Equipment
- 1 Large heavy bottomed pot with lid
- 1 Food Thermometer
- 1 Large slotted spoon
- 1 Cheese cloth or tea towel
- 2 Large bowls
- 1 Airtight storage container
Ingredients
- ½ gallon organic whole milk
- 6 tablespoon vinegar or lemon juice
- salt (optional)
Instructions
- Heat one half gallon of whole milk in a large heavy pot over medium heat to 190 degrees Fahrenheit, stirring occasionally. Watch carefully to make sure the milk does not burn.
- Once the milk reaches 190 degrees Fahrenheit, remove from the heat.
- Add 6 tablespoon vinegar or lemon juice with a wooden spoon. Stir well.
- Cover the pot and allow to rest for 30 minutes.
- While the milk and acid mixture is resting, place the cheesecloth or tea towel in a large colander and set it over a large bowl. If using cheesecloth, use a double layer.
- After 30 minutes, use a large slotted spoon to remove the cottage cheese curds from the liquid whey and place the curds in the lined colander.
- Allow the rest of the liquid to drain from the curds into the bowl.
- After the cheese has dried slightly, gather it up in the cheese cloth or tea towel and squeeze it tightly into a ball.
- Squeeze the whey from the cheese curds into the sink or colander.
- After you have removed as much of the whey as possible, place the cheese curds into a bowl and break into small pieces.
- Stir in up ½ teaspoon salt if desired.
- Store in the refrigerator in an airtight container for up to 7 days.
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