This homemade farmer cheese is the ultimate DIY project for cheese lovers, requiring just three ingredients and minimal effort. Made with rich and creamy Alta Dena Whole Milk, this cheese is fresh, tangy, and endlessly versatile. Whether you spread it on toast, crumble it into salads, or dress it up with your favorite herbs and spices, this recipe delivers a delightful, wholesome cheese that’s miles ahead of anything store-bought. Prepare to become a cheese-making convert!
Recipe by Alison Needham on August 22, 2024
Prep time: PT5M
Cook time: PT15M
Total time: PT30M
5 stars (3 reviews)
Farmer Cheese, Fresh Cheese, Homemade Cheese, How to Make Cheese
- Pour your Alta Dena Whole Milk into a large pot. Set it on medium heat and stir occasionally to prevent scorching. Heat the milk until it reaches about 180°F. If you don’t have a thermometer, you’re looking for tiny bubbles forming around the edges, and the surface should look like it’s threatening to break into a boil but hasn’t quite gotten there.
- Turn off the heat and slowly stir in your vinegar or lemon juice. You’ll see the milk start to curdle almost immediately—this is the magic moment! The curds will separate from the whey (remember, Miss Muffet was onto something with her little curds and whey obsession).
- Cover the pot with a lid and let it sit undisturbed for about 10 minutes. This gives the curds time to really develop and firm up.
- Stir any add-ins into the curds. Place your cheesecloth over a colander and pour the curds and whey mixture into it. The whey will drain off, leaving you with beautiful, tender curds. Gently stir-in the salt. Pull up the edges of the cheesecloth around the curds and squeeze out any excess whey. If you want a creamier cheese, you can leave in a little whey. If you squeeze most of it out, it will be more crumbly.
- Transfer your wrapped cheese to a plate and gently pat into a disk shape. Chill in the fridge for at least an hour to set up.