How to Make Farmer Cheese at Home | Easy 2-Ingredient Recipe (No Special Tools Needed!)

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be more cost-effective.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Canned fruit is often less expensive than fresh.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often cheaper than nuts.

Pour 1 gallon of whole milk into a large pot and turn the heat to medium.

Heat the milk until it is just about to simmer, which takes about 5 to 10 minutes, but do not let it boil.

Add 125 ml of fresh lemon juice to the pot while gently stirring the milk.

Continue stirring gently until the milk starts to curdle, which takes about 5 to 8 minutes.

If curds are not forming quickly, add another tablespoon of lemon juice and keep stirring.

Once curds are completely separated from the whey, remove the pot from heat and allow to cool for at least 1 hour.

Set up a fine mesh strainer lined with cheesecloth over a large bowl to catch the whey.

Use a ladle to scoop the curds from the pot and transfer them into the cheesecloth-lined strainer, working gently to avoid mixing the liquid and curds together.

Let the excess whey drain naturally; press the curds with a spoon if a drier texture is desired.

Use paper towels to gently pat the cheese and remove excess liquid.

Cover the cheese with plastic wrap and place the bowl with the strainer in the refrigerator for at least 8 hours to set.

After 8 hours, remove the plastic wrap and carefully transfer the cheese onto a clean plate by flipping the cheesecloth over the plate.

Slowly peel away the cheesecloth, smoothing any small pieces back onto the cheese if they stick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens