Farmer’s Cheese Recipe

  • Author: Lori Hernandez


A quick and simple homemade cheese recipe. With just a few simple ingredients and a little hands on time you’ll be enjoying this versatile cheese.


  • Milk (not skim – the higher fat content, the better. And NOT Ultra- Pasteurized – it simply won’t work)
  • A curdling agent (an acid, like vinegar or lemon juice) ,
  • Salt
  • A piece of fabric (tea towel, cheesecloth, muslin, clean old t-shirt, etc.) to drain the cheese in.
  • Thermometer


  1. Pour your milk into a large pot. Add a pinch of salt (Use the code kitchenstewardship for 15% off of your first purchase). One gallon of milk will yield about a pound of cheese, but you can use more or less.
  2. Slowly heat the milk to 180 degrees, stirring occasionally.
  3. When the milk reaches 180 degrees, very slowly stir in your curdling agent. Start with about a tablespoon. If the milk does not separate into curds and whey in about 30 seconds, add a bit more. The amount of curdling agent you need will depend on what type of milk you are using (again, DO NOT use Ultra-Pasturized milk).
  4. When the curds and whey separate, you will notice clumps of white curds floating in yellowish whey.
  5. Line a colander with a tea towel, or cheesecloth, or muslin. Place the colander over a bowl if you want to save the whey for future use.
  6. Pour the curds and whey into the lined colander and allow the cheese to drain for a few minutes. At this point, you have a loose crumbly cheese that can be sprinkled on top of your food. However, I want a chunk of firm cheese that I can cut, so I hang it to force more moisture out of it.
  7. Tie up the bundle of cheese and hang it somewhere in your kitchen with a bowl underneath to catch the whey.
  8. Allow to hang for a few hours.