How to Make Farmer's Cheese | Simple, From Scratch Recipes

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Low-fat milk reduces calories while maintaining protein content.

rennet

🥗Healthier: vegetable rennet

💰Cheaper: lemon juice

Lemon juice is a common acid for curdling, easily available.

Lay out cheesecloth in a colander before starting.

Heat 1 gallon of raw goat's milk in a heavy-bottomed pot over medium-low heat until it reaches about 190°F, stirring occasionally to prevent scorching.

Once the milk is heated and has tiny bubbles forming on the surface, remove it from heat.

Slowly pour in 1/2 cup of white vinegar or lemon juice while stirring gently with a wooden spoon or rubber spatula.

Set a timer for 15 minutes and let the mixture sit undisturbed to allow curds to form.

After 15 minutes, check the mixture; the curds should have separated from the whey, which will appear greenish-yellow.

Pour the curds into the cheesecloth-lined colander to drain the whey.

Rinse the curds under cool water to remove excess whey.

Gather the cheesecloth and squeeze out remaining whey to achieve desired consistency.

Transfer the cheese to a bowl and mix in salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens