Farmer’s Cheese


Farmer’s Cheese

Farmer’s Cheese

Mmm, cheese.


  • 1 quart milk, room temperature (any milk except nonfat, ultra high pasteurized, or ultra pasteurized)
  • 1 cup active-culture buttermilk, room temperature (same caveats as with regular milk)
  • 2 teaspoons white vinegar
  • 3/4 teaspoon salt, or to taste


  1. In a large, heavy-bottomed pan, slowly bring the milk to 180 degrees, stirring often to prevent scorching or sticking. Do not rush this process!
  2. Stir in the buttermilk and 1 teaspoon of the vinegar. Turn off the heat. Slowly stir until the curds and whey begin to separate. If they need incentive to separate, add the other 1 teaspoon of vinegar.
  3. Let sit for 10 minutes without stirring.
  4. Place cheesecloth or butter muslin in a colander. Set the colander in a large bowl.
  5. After ten minutes, pour the curds and whey into the colander and drain for 10 minutes. Bring the ends of the cheesecloth together, tie, and hang to dry over the colander for 10-30 minutes, or until the cheese ball stops dripping. Reserve the whey.
  6. Place the cheese ball in a bowl and break into pieces. Add salt to taste. If your curd is too dry for your liking, add some of the reserved whey.
  7. The cheese can be eaten now or refrigerated. Or you can mold it and press overnight in the refrigerator.
  8. Let it come to room temperature before serving.


Like most cheeses, it takes a lot of milk to get a little cheese. I forgot to weigh the finished product, but I would estimate I got 1/3 to 1/2 cup of finished cheese.

Add other flavors when you add the salt. I added some parsley. Nuts would be good, too.

Top with a drizzle of olive oil, balsamic vinegar, fruit, nuts, or a combination. Of course, you can eat it plain.

This is a fresh cheese and should be eaten within a few days.

Don't throw away the whey. You can drink it, cook with it, feed it to the pets or to acid-loving plants, like tomatoes. If you're a bread baker (and if not, why not?), you can replace the water with the whey.

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