Home cheese making can be a fun, yet sometimes frustrating experience. If you’re new tocheese making, I recommend starting with farmer’s cheese. It’s a very simple recipe thatyieldsa delicious andversatileproduct.
This recipe will give you a sense of accomplishment and once you’ve mastered it and then you can move on to more complicated cheese recipes. This cheese is rich, creamy, and crumbly. I love adding it to my roasted beet salad or topping a bowl of grass-fed beef chili with it. The flavor is very mild, and slightly salty, depending on how much sea salt you use.
Basic Farmer’s Cheese Recipe
makes 1 – 1 1/2 cups
Ingredients:
- 2 quarts of whole milk (raw is best, followed by Vatpasteurizedmilk, followed bypasteurized. Never use ultra-pasteurized)
- 2 1/4 cups cultured buttermilk
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon sea salt
Tools:
- large stainless steel pot, very, very clean for the milk
- 2-4 pieces of new cheesecloth, rinsed
- 1 large slotted spoon
- timer
- strainer
- large bowl or another pot
- twist tie or piece of clean string
Instructions:
In a large pot over low heat, heat the milk until it just starts to simmer. This is a slow, slow process – depending on the temperature of your milk when you put it in the pot, it can take anywhere from 30 minutes to an hour or more. You want to heat it over the lowest heat possible, but depending on your stove, you may have to crank it up to medium-low (you always want it to be on the lowest heat possible in order to avoid killing the beneficialbacteriain the milk). Stir the milk constantly to prevent it from sticking and burning to the bottom of the pan.
As soon as the milk starts to simmer, turn off the heat and add the buttermilk and the white vinegar. Stir the mixture slowly and you’ll see the curds form almost immediately. The remaining liquid is the whey. Remove the pot from the heat and let it sit for 5-10 minutes.
While this is sitting, prepare your strainer with your wet cheesecloth (2-4 layers, depending on the thickness of your cheesecloth). Make sure you place your strainer over a large bowl oranotherpot so it can catch the whey. Gently ladle the curds into the strainer and let it drain for about 10 minutes. Don’t throw away the whey (see note* at bottom of post)!!
Once the initial draining is done, you can decide whatconsistencyyou want your cheese to be.
For moist, spreadable cheese, remove from the cheesecloth, place cheese in a bowl and stir in the salt. The cheese is now ready to eat. It should be the consistency of cream cheese or ricotta cheese. If it’s too dry, add back in a little whey. It’s delicious spread on crackers, toast or sandwiches.
For drier, crumblier cheese, twist the cheesecloth up tightly, tie with a piece of string and let it hang over the pot for 20-30 minutes. If it’s still too moist, you can twist it even tighter and squeeze out the rest ofthewhey. Untie the cheesecloth and remove thechunkof cheese and place in a bowl. Break up the cheese into smaller pieces and sprinkle the salt over it. Continue to break up the largerpiecesuntil you have the size of cheese you want. If it is too dry for your liking, sprinkle some of the leftover whey over it until you reach your desired consistency. I like little bite size crumbles to sprinkle on salads.
This cheese will keep in therefrigeratorfor 5-7 days. It also freezes really well and melts beautifully, so it works great in lasagna and othercasseroles.
*NOTE – Don’t throw out the whey leftover from thecheese making. Many people think it’s a useless by-product, but whey is actually a little powerhouse ofnutritionall on it’s own. It is acompleteprotein and is packed with amino acids. There are many ways to use whey, including using it in smoothies, soups, to replaceliquidsin baked goods, andtosoak your grains or legumes. You can also drink it plain and use it to sooth irritated skin and help that “glow” return. I also pour it over my dog’s food for an extra boost of protein and amino acids in their diet. Boy do they love it when I do that! 🙂
Nourishing Traditions uses whey in many of the recipes andalsohas lengthy information on the nutritional benefit of this liquid.
Happy cheese making!!
FAQs
What is farmer's cheese? Farmer's cheese, a fresh cheese variety, is a pressed cottage cheese that is slightly more acidic and has a firmer texture, thanks to a lower moisture content. Farmer's cheese can be made from the milk of cows, sheep, or goats and can be rolled in different herbs or seasonings for extra flavor.
What is the best substitute for farmers cheese? ›
What's a good substitute for farmer's cheese? We've already mentioned that cottage cheese is a good alternative, but Indian paneer and ricotta work too. That said, certain Slavic recipes (like pierogis, blintzes, and vareniki) are simply not as authentic without it.
Is homemade farmers cheese good for you? ›
The health benefits of farmer's cheese. Beyond the probiotics some farmer's cheese varieties can contain, there are many nutrients found in this cheese that qualify it as a healthy choice. These include calcium, phosphorus, protein, and B vitamins.
Why is my farmers cheese rubbery? ›
Too much rennet was used or too much butterfat, left your cheese during the process. Rubbery cheese can happen when an excess amount of rennet is used, too much rennet equals a rubber ball, too little, soup!
What's the difference between ricotta and farmer's cheese? ›
Cottage cheese and Farmer's cheese are casein cheeses produced from using an acid like vinegar, while ricotta is a whey cheese made from the leftover sweet whey after making rennet based cheeses.
Is hoop cheese the same as farmers cheese? ›
Hoop cheese is different from farmer cheese in that farmer cheese is made with milk, cream, and salt, while hoop cheese is made from milk alone.
Is there another name for farmers cheese? ›
Also called twaróg, tvorog, or syr, among other names. Found in almost every Slavic, Baltic, and Germanic country. American-Style Farmer's Cheese. This is basically cottage cheese that has been pressed to remove water.
Which is healthier, cottage cheese or farmers cheese? ›
Both Farmer Cheese and cottage cheese are equally good sources of protein. And while there is no difference in quality and amount, consuming the fermented variety could be easier on the stomach for some.
What is American farmer cheese? ›
American-style farmer cheese (also farmer's cheese or farmers' cheese) is pressed curds, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk.
What animal makes the healthiest cheese? ›
Goat's cheese
Goat's milk has lower levels of the milk sugar, lactose, making it generally easier to digest for those with lactose intolerance. It also contains A2 casein, a protein that some people find easier to digest than cow's milk, which contains A1 casein. A 25g serving of goat's cheese provides: 80kcals/332kJ.
Some of the healthiest cheeses are feta and goat cheese, which are better for lactose intolerance. Cottage cheese and ricotta have more than 11 grams of muscle-building protein in a single serving. Swiss cheese is naturally lower in sodium, so it is a good option for people with hypertension.
What happens if you add too much rennet? ›
Too little rennet and you won't form curd. Too much rennet an you'll over-set your cheese, giving it an undesired texture. Too little calcium and the curd won't have the right texture – or even form at all.
How long does farmer cheese last in fridge? ›
Farmer cheese will keep for up to a week in the refrigerator when stored in an airtight container. You can freeze farmer cheese; wrap in plastic wrap and place in a zip-top freezer bag. Upon thawing it, however, the texture will be a bit crumblier.
How much rennet for 1 gallon of milk? ›
Salt in Rennet
The small amount of salt found in rennet is used as a preservative. When adding rennet only 1/4 tsp is added to each gallon of milk, and much of the rennet runs off with the whey during draining.
Is farmers cheese the same as fresh cheese? ›
Farmer cheese, cottage cheese, and ricotta are all fresh cheeses made by curdling milk with an acidic ingredient, such as vinegar, lemon juice, or citric acid. Farmer cheese is typically dryer and firmer than both cottage cheese and ricotta.
Is farmer cheese healthier than cream cheese? ›
It is a good source of protein and calcium. The Bad: Farmer's cheese, like all cheese, is high in fat and saturated fat. Recommendations: Watch serving size to keep fat and calories in check. If you love cream cheese on your morning bagel, but not the calories and fat, try this healthier option.
What is the difference between goat cheese and farmers cheese? ›
Farmers cheese is usually made from cow's milk, but it can sometimes be made from goat's milk. This makes its consistency and flavor notes quite similar to Goat cheese! Especially fresh goat cheese, which is milder in flavor. It is low in fat and lactose, so it is great for those that need a more digestible cheese.
