Homemade Farmer’s Cheese


Not sure about you, but I am a LOVER of cheese.  Today I wanted to create something different in my kitchen so I decided to make some homemade farmer’s cheese.  I can’t believe how easy and how delicious it is to make right in the comfort of you own home.  After it’s all done you can enjoy as is or add different seasonings.  Enjoy with crackers, bread, veggies and fruit.  I actually had to put it away or I would eat the whole thing.  I hope you enjoy it.


1/2 Gallon (8 Cups) of Milk (2%, organic or Whole)

5 tablespoons of distilled vinegar

Wooden Spoon

1 large Pot


New Thin Dish Cloth (or Cheese Cloth)


Pour the milk into a large pot, and stir. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.  you will see that it will start to bubble on the edges.  Once that begins, turn off heat, add vinegar and keep stirring.  you will start to see the milk curdle.  Should take about 5 minutes or less. Pour the milk through the cloth to catch the curds. What is left in the cloth is the Farmer’s Cheese. The liquid is the whey.  Gather the cloth around the cheese, and squeeze out as much of the whey as you can.  Place in a bowl (season with whatever you would like) or wrap it plastic, but if you’re like me and don’t want to wait go ahead enjoy it.

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16 thoughts on “Homemade Farmer’s Cheese

  1. We recently started having milk and eggs delivered from our local dairy (yes, we have a milkman…how 1950s, no?) I love the freshness, but sometimes I don’t go through the milk fast enough. This is a great way to use up the almost-to-sell-by-date milk! And I’ve heard that the whey is very nutritious, too, though the vinegar may render it unpalatable… Thanks for the simple recipe. –k

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