Farmer Cheese
A versatile, homemade farmer cheese that is soft and crumbly can be easily prepared to enjoy with crackers, salads, or bread.
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Instructions
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Slowly boil 1/2 gallon whole milk in a large pot, stirring occasionally to prevent scorching.
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When small bubbles form (around 190 F), turn off the heat before reaching a rolling boil.
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Slowly add 1/4 cup white vinegar and stir until curds immediately begin to form.
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Let the milk sit undisturbed for 15 minutes.
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Optionally, stir in 3 tablespoons of finely chopped dill or chives.
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Line a colander with a damp cheesecloth over a bowl, then pour the curds into it to drain the whey.
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Gather the cheesecloth around the curds, twisting and squeezing to remove as much moisture as possible.
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For a creamier texture, mix a little reserved whey back into the dry curds.
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Stir in 1 teaspoon kosher salt.
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To form a disc, press the cheesecloth-wrapped curds into a 1-2 inch tall disc between two plates, then cover and refrigerate for 1 hour before unwrapping.
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Alternatively, for a ball, tie the cheesecloth with twine and suspend it over a bowl in the refrigerator to drain and shape.