How To Make Farmer's Cheese

This is so easy and the ingredients are probably already in your kitchen pantry.

Farmer's cheese is a very simple cheese. It is common on dairies, yet it is sometimes considered a gourmet cheese. If made from goat's milk, it is known as chevre. The French call it fromage blanc or white cheese. This cheese can be used as you would use cream cheese or cottage cheese.

To add more flavor, mix fresh herbs with the cheese.

One way I like to flavor mine is to pour a little
olive oil and herbs into a mold and then press the cheese into place. Refrigerate the cheese and when serving, flip it over onto a nice serving plate. Or just simply place the cheese on a nice serving dish and drizzle with olive oil and herbs.  

What you'll need:
Whole Organic Milk (pasteurized is okay, but NOT ultra-pasteurized) 
Vinegar (white or cider)
*Salt (See note below)
Large heavy pot
Slotted spoon
Cheese Cloth or a thin cotton kitchen towel


1/2 gallon of whole milk organic milk. (Pasteurized is okay but not ultra-pasteurized as the curds will not  form). 
1/4 cup vinegar

In a heavy pot, pour in the milk and bring to a slow boil. Keep the heat to a medium or medium low otherwise you risk burning the milk. Stir occasionally to keep the milk from sticking.

Once you see the little foaming bubbles starting to form, turn off the heat. You don't need a rolling boil.

Add the vinegar and stir. You'll notice the curds will start to form. You can add some herbs at this point if you like.

Cover a bowl with the cheese cloth. 
Gather the cheese curds with the slotted spoon and pour over the cheese cloth allowing the whey (liquid to drain).

Gather the ends of the cheese cloth.
Twist and drain the whey. 

Pat the cheese down into a disk or leave in the shape of a ball. 
If not using a mold, you can leave the cheese cloth on the cheese and peel of later. I liked the textured shape the cheese cloth gives to the cheese.

*NOTE:  About Salt. You can mix a little salt into the curds just before you squeeze out the whey. However, salt will make the cheese a little harder. So if you prefer a softer cheese, leave the salt out and sprinkle on the cheese after it has formed.

Crumble and sprinkle over a salad or cover with herbs for your crackers and bread.