Making fresh farmer’s cheese is quite simple. To produce most cheeses, rennet or an edible acid (like vinegar or lemon juice) is added to heated milk. This makes the milk coagulate or curdle, which is simply the milk solids (curds) separating from the liquid (whey). Sweet whey is the result of rennet-coagulated cheese and sour whey is the result of acid-coagulated cheese. This simple recipe for farmers cheese can be easily modified. Try adding different fresh herbs, finely chopped olives, or a bit of chipotle pepper.
Ingredients
- 8 cups whole milk
- 1 cup heavy cream
- 2 to 3 sprigs fresh rosemary
- ¾ cup distilled white vinegar
- 1 teaspoon salt
- 1 teaspoon lemon zest
Preparation
Using a large pot, carefully heat milk, cream, and whole rosemary sprigs over medium heat, stirring occasionally, until mixture reaches 190°F (approximately 10 - 15 minutes). Add vinegar, stir gently and cook on low for an additional 2 minutes. Remove from heat and let rest until mixture separates into loose clumps of curds and whey, about 10 minutes.
While the milk mixture is cooling, line a large colander with two layers of cheesecloth and place it over a large bowl. When ready, carefully transfer curds into the strainer to drain the whey. Let sit in strainer until curds are completely drained and have started to firm up (about 10 minutes) then transfer curds to a medium bowl. Save whey for other recipes (we’ve came up with a few creative ideas to get you started).
Fold the lemon zest and salt into curds (or add other flavorings). Taste and add salt if necessary. You can now pack the fresh cheese into the container you’re going to serve from, or into a mold you’ll remove it from later. Refrigerate at least 1 hour or overnight.
If you are not eating your creation that same day, wrap and keep refrigerated for up to 4 days.
