How to Make Farmhouse Cheese

Cheesemaking was one of the kitchen skills that intimidated me for many years. Compared to baking bread, preserving food and making my own maple syrup, making my own cheese felt complicated.

It wasn’t until I started getting milk from my goats and I had an adundance of milk that I first decided to try my hand at making my own cheese. That was over 10 years ago and I’ve been experimenting with cultured dairy and cheesemaking ever since. This recipe for farmhouse cheese is one of the easiest cheeses to make at home and only take a short amount of actual work time to make a soft and creamy cheese.

I often make farmhouse cheese (or simply farmer cheese) when I need something quick – it can also be added to sweet recipes like pancakes or desserts or add some salt and herbs for a delicious cheese to put on crackers.

Below you can see exactly how to make farmhouse cheese in just a few easy steps.

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Ingredients and Equipment

You will need a few ingredients to make this cheese:

• 1 gallon of whole milk (avoid ultra-pasteurized). Since this cheese has so few ingredients, the higher quality your milk, the better your cheese will taste.
• 1/4 cup of white vinegar or lemon juice
• 1 teaspoon of salt (optional, for flavor) you can also add herbs to flavor your cheese.
• Cheesecloth
• Large pot
• Colander
• Thermometer

Step by Step Directions for Making Farmhouse Cheese

Start by assembling all your ingredients and cleaning your work surface. It’s important to keep your kitchen space clean when making cheese, so wipe down your surface and remove things like clothes or sponges from the working area.

Step 1: Heat Your Milk

Pour the gallon of whole milk into a large pot and heat it over medium-low heat. Stir occasionally to prevent the milk from scorching. Use a thermometer to monitor the temperature and heat the milk until it reaches around 185°F (85°C). Heating the milk to this temperature will help to denature the proteins in the milk.

Step 2: Add the Acid

Once the milk reaches the correct temperature, remove it from the heat and slowly stir in the acid. I prefer to use white vinegar but you can also replace this with lemon juice. Stir in the acid and you’ll see the milk begin to curdle almost instantly. Continue stirring gently for a few minutes to ensure that the curds form properly.

Step 3: Allow the Curds to Sit

After adding the acid, let the milk sit undisturbed for about 10-15 minutes. During this time, the curds will continue to separate from the whey. If you don’t see many curds you can let the milk mixture sit up to 30 minutes.

Step 4: Drain the Curds

Line a colander or filter with cheesecloth and place it over a large bowl to catch the whey. You can also do this over a sink, but I prefer keeping and reusing the whey so put it over a bowl. Carefully pour the curds and whey into the cheesecloth-lined colander, allowing the liquid to drain away.

Step 5: Press the Cheese

Gather the corners of the cheesecloth and tie them together to form a pouch containing the curds. Hang the pouch from a kitchen faucet or over a bowl to allow it to drain further for about and hour. After draining the liquid, you can eat the cheese or cook with the cheese. The longer you let the cheese hang the drier your cheese. Depending on how you plan to use the cheese, you may want your cheese to be dry or soft.

You can serve your cheese as a loose cheese in a bowl or press your cheese. There are a few ways to press the cheese, but my prefered and very easy method is to fold the edges of the cheesecloth over the cheese and place the cheese between 2 plates. Add a weight (like a can) to the top plate to help press down the cheese.

You will want to come back a few times to drain off the whey and readjust the plates. Let your cheese press for at least and hour – I usually leave it about 2-3 hours.

Step 6: Season and Serve

You can serve or use your farmhouse cheese immediately or you can flavor it. At the very least, I like to add some salt, but you can also add fresh herbs before serving. While you can mix the herbs it, you can also add it to the outside of the cheese.

Here are some common herbs that go well on farmers cheese:

1. Thyme: Thyme adds a savory, earthy flavor to cheese and pairs well with a variety of dishes.
2. Rosemary: Rosemary’s robust flavor can add a nice aromatic touch to farm cheese.
3. Basil: Basil lends a fresh, slightly sweet flavor that complements the creamy texture of cheese.
4. Oregano: Oregano adds a bold, slightly peppery flavor that can enhance the overall taste of farmhouse cheese.
5. Dill: Dill’s bright, slightly tangy flavor can provide a refreshing contrast to the richness of cheese.
6. Chives: Chives offer a mild onion flavor with a hint of garlic, adding depth to farmhouse cheese.
7. Parsley: Parsley has a mild, fresh flavor that can brighten up the taste of cheese.
8. Sage: Sage’s slightly peppery and earthy flavor can add complexity to farmhouse cheese.

How to Serve Farmhouse Cheese

One of the best ways to serve farmers cheese is directly – this can be with crackers or on fresh bread. You can also add farmers cheese to a number of other recipes. You can generally use this cheese anywhere you find ricotta cheese in a recipe. The cheese is very versatile and can be both sweet and savory. Here are a few ideas of how to use farmhouse cheese:

• Stuffed into Pastries: Use farmers cheese as a filling for pastries like turnovers, empanadas, or pierogi. Combine it with herbs, spices, or fruits for a flavorful filling.
• In Salads: Crumble farmers cheese over salads for a creamy and tangy addition. It pairs well with fresh greens, nuts, dried fruits, and a light vinaigrette.
• Mixed into Omelettes or Frittatas: Add farmers cheese to your omelettes or frittatas for a creamy and protein-rich dish. Combine it with vegetables like spinach, mushrooms, or bell peppers for added flavor. I love adding it directly to scrambled eggs.
• As a Topping for Pizza: Sprinkle crumbled farmers cheese over pizza before baking for a deliciously creamy and tangy topping. It pairs well with tomato sauce, basil, and other pizza toppings.
• In Stuffed Peppers or Tomatoes: Use farmers cheese as a filling for stuffed peppers or tomatoes. Mix it with cooked grains, herbs, and spices before stuffing the vegetables and baking until tender.
• Mixed into Pasta Dishes: Stir farmers cheese into pasta dishes like creamy sauces or baked pasta casseroles for added richness and flavor. It melts beautifully and adds a creamy texture to the dish.
• As a Dip: Mix farmers cheese with herbs, spices, or roasted vegetables to create a flavorful dip for crackers, breadsticks, or fresh vegetables. It’s perfect for parties or as a snack.
• In Savory Baked Goods: Incorporate farmers cheese into savory baked goods like scones, biscuits, pancakes or savory muffins for a tangy and creamy flavor. It adds richness and moisture to the baked goods.
• As a Filling for Crepes or Blintzes: Use farmers cheese as a filling for crepes or blintzes, along with fruits, jams, or sweet spreads. Serve them for breakfast, brunch, or dessert with a dusting of powdered sugar or a drizzle of maple syrup.

Farmhouse Cheese Recipe

Farmhouse Cheese Recipe

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Equipment

• Large Pot
• Spoon
• Filter or Colander
• Cheesecloth

Ingredients

  

• 1 gallon of whole milk avoid ultra-pasteurized. Since this cheese has so few ingredients, the higher quality your milk, the better your cheese will taste.
• 1/4 cup of white vinegar or lemon juice
• 1 teaspoon of salt optional, for flavor you can also add herbs to flavor your cheese.

Instructions

 

• Heat the Milk: Pour the gallon of whole milk into a large pot and heat it over medium-low heat. Stir occasionally to prevent the milk from scorching. Use a thermometer to monitor the temperature. Heat the milk until it reaches around 185°F (85°C). This will help to denature the proteins in the milk, which is essential for cheese-making.
• Add the Acid: Once the milk reaches the desired temperature, remove it from the heat and slowly stir in the white vinegar or lemon juice. You’ll notice the milk beginning to curdle as the acid is added. Continue stirring gently for a few minutes to ensure that the curds form properly.
• Let it Sit: After adding the acid, let the milk sit undisturbed for about 10-15 minutes. During this time, the curds will continue to separate from the whey.
• Drain the Curds: Line a colander with cheesecloth and place it over a large bowl or sink to catch the whey. Carefully pour the curds and whey into the cheesecloth-lined colander, allowing the whey to drain away. You can save the whey for other uses if desired.
• Press the Cheese: Gather the corners of the cheesecloth and tie them together to form a pouch containing the curds. Hang the pouch from a kitchen faucet or over a bowl to allow it to drain further for about 1-2 hours. Alternatively, you can place a weight on top of the cheese to press out more whey and create a denser cheese. If you’re using a weight, leave it for about 4-6 hours.
• Season (optional): If desired, you can add salt to the cheese for flavor. Simply sprinkle the salt over the curds and gently mix it in before pressing the cheese.
• Enjoy: Once the cheese has drained and pressed to your desired consistency, unwrap it from the cheesecloth and transfer it to a container for storage. Farmhouse cheese can be enjoyed immediately or refrigerated for later use. It’s delicious on its own, spread on crackers, or melted into your favorite dishes.

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