Ever heard of Farmer’s Cheese? If not, it’s something you should start making on your homestead!
Two Ingredient Cheese Recipe – Easy Farmer’s Cheese
Believe it or not, you can make a simple soft cheese from only two ingredients – and I bet you have both of them in your kitchen already!
This cheese, also known as Farmers Cheese, is great for spreading or cooking with, and can be blended with a variety of herbs to produce a delicious soft cheese for enjoying on crackers. This recipe takes no time at all. Let’s get started!
Supplies:
- Large stock pot
- Slotted spoon
- Colander
- Cheesecloth
Ingredients:
- Whole milk – either Vitamin D milk from the store or farm fresh milk
- Vinegar – Apple Cider Vinegar is my favorite, but you could also use White Vinegar
Step 1
Heat your milk slowly, then, as it begins to froth, add the Apple Cider Vinegar. Use 1/4 cup for every gallon of milk.
Step 2
Stir thoroughly until the milk begins to curdle.
Make this one next!
Make your own ricotta cheese at home! It’s easy & delicious! http://t.co/QondP0bx9s #homemade #cheese pic.twitter.com/fr2sGjdoYb
— Homesteading (@HomesteadingUSA) April 30, 2015
Step 3
Line your colander with cheesecloth and gently ladle the curds in to drain.
Step 4
Hang your curds to drain for 3-4 hours, depending on preference. Don’t allow them to drain for too long, or they will become dry.
Refrigerate the cheese, it will keep for 7 days in the fridge.
There you have it! Combine your cheese with herbs, spread on crackers, or use in your next meal. Whatever you choose, you now have easy cheese that you made yourself.
Want to see another version? Then check out this video tutorial from KerrisChannel1:
Are you going to give this farmer’s cheese recipe a try? Let me know how it went below in the comments!
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It would be nice if you would make your recipes printer friendly. One fantastic website I was on even asked if I wanted pictures or not. Less ink, paper, electricity, wouldn’t that be great!
Thank you for the recipe. If I may, I’d like to add to it. If you put a pinch of baking soda into the finished cheese, then 2 or 3 Tblsp. butter to it while it’s warm, stir it, it is delicious, and much like ricotta cheese. I serve it in a bowl with home-canned peaches or pears. YUM.
Marvelous idea Kathy! Thanks for sharing. 🙂
Hi hi! Would some kind person please tell me how to not have my farmers cheese taste like vinegar? I’ve also tried just lemon juice, sweet rice wine vinegar and balsamic. Help!
Any acid will work- if you don’t like the taste of vinegar consider using a cultured milk product like plain yogurt, kefir, or buttermilk. You’ll have to play a bit to find the right ratio, as these are much less acidic than vinegar. Vinegar is acetic acid, but the acid in buttermilk is mostly lactic acid, which is more what you expect in cheese. They will curdle milk the same, but they taste very different.