Homemade Farmer’s Cheese

Homemade Farmer's CheeseI researched how to make Farmer’s Cheese for my Grandmother’s Cheese Dumpling Recipe. Super simple to make and delicious.  Great for baking or just eating with crackers! TOTALLY making this to use in my next lasagna! It’s slightly different than ricotta, which has cream as well as milk and isn’t quite as dry.. I’ll post that recipe later…


  • 1 gallon whole milk (I used homogenized as it has the highest fat content – do NOT get super pasteurized as it won’t work)
  • 1 large lemon, juiced  (about 1/2 cup.  You can also use vinegar if you prefer that flavour or a combination of the two)
  • “pinch” of salt  (I read various recipes and it ranged from a pinch to a tablespoon.  A pinch doesn’t seem quite enough, I’d go with a teaspoon, but depends on what you’re using it for)


  1. Line a colander with a double layer of cheesecloth (available at most grocery stores)
  2. Pour the milk into a large, heavy-bottomed pot, and bring it to a boil over medium heat. Stir it frequently to keep the milk from scorching. When it comes to a boil, take off of heat and stir in lemon juice or vinegar and salt. The milk should immediately separate into curds and whey. If it does not separate, add a bit more vinegar one tablespoon at a time until you see the milk solids coagulate into curds.  Let it sit about 10 minutes or so without stirring.
  3. Pour the curds and whey into the lined colander. Collect the whey in a bowl and save if you wish (works great as a milk or water substitute for baking – especially bread!) Let the cheesecloth drain for an hour or two or until all the whey has drained.  Chop cheese coarsely and store in airtight container for about a week.

Okay, so made this cheese and I will TOTALLY make again.  MTG ate a bunch on crackers.  The recipe made about 2 cups or so and that was more than I needed.  I would do this again but add pepper, herbs, etc to make “fancy cheese” for parties or company… WAY cheaper than what you get in the store and far more impressive!  I used lemon juice for my cheese which gave it a nice lemony flavour, but would use vinegar depending on what I would be using the cheese for or what herbs etc I’d be putting in it!

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