Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 1 1/2 - 2 cups of cheese
- 1/2 gallon whole milk (pasteurized is fine, but NOT ultra-pasteurized)
- 1/4 cup white vinegar
- 1 teaspoon salt
Bring milk to a slow boil. Keep the heat at medium or medium low, otherwise you risk burning the milk to the bottom of the pot.
When small, foamy bubbles begin to form on the surface of the milk, but it is not yet at a rolling boil, turn off the heat. If you have a thermometer, which is helpful, the temperature will read about 190 degrees.
Add the vinegar and stir the milk. You will notice curds immediately beginning to form.
Let the milk sit for 15 minutes. After this time, add any additional flavors (like fresh herbs).
Place a colander over a large bowl or pot. Drape either cheesecloth or a thin dish towel over the colander. Pour the curds into the cheese cloth. The whey (liquid) will drain and be collected in the bowl below and the solids curds will be caught in the cheese cloth.Lift the cheese cloth up and wrap it around the curds, twisting and squeezing to expel moisture. After squeezing out the moisture, the curds for farmer's cheese will be dry and crumbly. If you want a creamier texture, mix a little of the reserved whey back in with the curds.
To shape the cheese, keep it wrapped in cheese cloth and form it into a mound on a plate. Set another plate on top and press the curds into a flat disc that is 1-2 inches tall. Cover and refrigerate for an hour or so before removing cheese cloth.