Homemade Farm Cheese

These easy to make farm cheese is fully customizable with your favorite herbs,
spices, and add ins.

Servings: 6

Author:

Prep Time
15 minutes

Cooling Time
30 minutes

Total Time
45 minutes

Course:

Appetizer

Cuisine:

Belgian

Keywords:

farm cheese

Instructions

1 In a medium pot over medium high heat, heat milk until almost boiling
(190-195°F).
2 Meanwhile, cut the lemon in half. Juice half of it into a liquid measuring cup
and reserve the other half. Top the lemon juice with vinegar to reach the ¼ cup
line on the liquid measuring cup. (This isn’t an exact process but we’re making
cheese like rustic farmers here!)
3 Once the milk has reached 190-195°F remove it from heat. Stir in a large pinch
of salt. Then, pour in the lemon juice and vinegar mixture and stir to combine.
Allow milk to curdle. This will take up to 10 minutes, don’t rush it!
4 Line a strainer with cheesecloth. Place the strainer inside a large pot or bowl.
This recipe makes about 6 cups of whey so make sure your bowl or pot is large
enough to catch that.
5 Once the milk is well curdled (you’ll see clear separations between the cheese
curds and the whey will look like cloudy water) pour it over the cheesecloth.
Reserve the whey.
6 Allow the curds to cool slightly if they are too hot to handle. Then pull in the
corners of the cheese cloth so the curds for a ball in the middle, squeeze out
excess whey and tie with kitchen twine or a twist tie. Place in a bowl and allow
to cool in the refrigerator for 10 to 15 minutes or until the curds are easy to
handle.
7 Meanwhile, roughly chop your herbs and zest both halves of the lemon. About 2
tablespoons of herbs and 2 teaspoons of zest is enough.
8 Once curds are cooled mix in herbs, zest, or your desired additions and another
pinch of salt. If you find the curds too crumbly mix in a few tablespoons of the
reserved whey.

Homemade Farm Cheese

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook