Farmer’s Cheese

Fresh farmer’s cheese is infinitely versatile. Eat it as you would cottage cheese, or layer it in lasagna, or drizzle it with honey and chili oil or whatever you like to top cheese with. It can be made out of any quantity of milk. Just aim for about 2 tablespoons vinegar to each litre of milk. (It does not need to be organic or low-pasteurized.)

Ingredients

2 litres 3.25 per cent (homogenized) milk

1/4 cup white vinegar

salt, to taste (optional)

Method

In a small pot or Dutch oven, heat the milk until the surface starts to shimmer and bubbles start to appear. Watch it carefully so it doesn’t come to a boil and boil over.

Turn off the heat and add the vinegar. Stir it gently for about 10 seconds, then let it sit for about 20 minutes. You’ll see the curds separate and clump together. With a slotted spoon, spider or sieve, scoop out the curds into a fine sieve or colander lined with cheesecloth and set over a bowl.

What you should have is cheese curds floating in clear yellow whey. If what’s left in the pot still looks milky, put it back over the heat and add a little more vinegar (or even lemon juice) and let it stand again. Save the whey for baking or adding to smoothies or oatmeal.

Drain the curds, sprinkling with salt if you like, and if you want a firmer cheese, put a small plate and a weight, a can or jar or something heavy, on top. Refrigerate for several hours or overnight, and unwrap when you’re ready for it.

Makes about 300 grams of cheese. 🧀