This is a fresh, soft cheese made with just three ingredients: whole milk, lemon juice, and salt. It is surprisingly easy to make at home.
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 10 min
- 🔪 Tools: a large pot, a sieve or colander, cheesecloth (muslin cloth), a spoon
Ingredients
- 1 gallon (about 3.5 liters) of whole milk, preferably raw
- 1 pinch of salt
- 1 large lemon, juiced
Directions
- Pour the milk into a large pot and stir in the salt. Warm it on the stovetop over medium heat, stirring occasionally to prevent the milk from scorching on the bottom, until small bubbles appear on top.
- Turn off the heat and stir in the lemon juice. The milk will begin to curdle and separate into curds and whey. Let it sit for 10 to 15 minutes until the separation is complete.
- Line a sieve or colander with cheesecloth (muslin cloth). Pour the mixture through to catch the curds. Gather the cloth around the cheese and squeeze out as much whey as you can. What remains is your cheese.
- Save the whey. It is delicious drunk warm and can also be used in cooking. Wrap the cheese in cloth or place it in an airtight container and store in the refrigerator.
Notes
- This cheese does not age well. Store it in the refrigerator and eat it within a week.
- It melts beautifully when baked or cooked. You can even grate or shred it.
- To make cream cheese, blend some of the farmer’s cheese with a little whey until smooth. Add whatever flavorings you like.