Farmers Cheese (Simple 2-Ingredient Recipe)
Learn how to make easy farmers cheese at home with just milk and vinegar. This beginner-friendly recipe is simple, budget-friendly, and ready in under an hour.
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Servings: 1 lb
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Equipment
- colander
- cheese cloth
- large pot
Ingredients
- 1 gallon whole milk not ultra-pasteurized
- ¼ cup white vinegar or fresh lemon juice
- 1 teaspoon salt optional
Instructions
- Heat the Milk
- Pour the milk into a large pot and heat over medium heat. Stir occasionally to prevent scorching. Heat until it reaches 180–190°F (just before boiling).
- Add the Acid
- Remove from heat and gently stir in the vinegar or lemon juice. Let sit undisturbed for 5–10 minutes until curds and whey separate.
- Strain the Curds
- Line a colander with cheesecloth or a clean towel. Pour the mixture through to separate the curds from the whey.
- Rinse (Optional)
- Rinse the curds gently under cool water to remove excess acidity.
- Salt and Mix
- Sprinkle with salt if desired and gently mix.
- Drain and Shape
- Gather the cloth and squeeze out excess liquid.
- For soft cheese: use immediately
- For firm cheese: press under a weight for 30–60 minutes
Notes
Avoid ultra-pasteurized milk because it may not separate properly.
Fresh, local milk will give the best flavor and texture.
Save the whey for baking, soups, or feeding animals.
Adjust pressing time to control firmness.
Serving Suggestions
Crumble over salads
Spread on warm bread
Mix with herbs for a savory dip
Add to eggs or casseroles
Storage
Store in an airtight container in the refrigerator for up to 5–7 days. Best enjoyed fresh.
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