Farmer’s Cheese is that creamy treat that you never knew you needed. Follow my simple recipe for this easy homemade cheese that can be made either savory or sweet.
The mild flavor of this cheese pairs well with this Spinach Pomegranate Salad instead of feta, or in this Cheese Chebureki recipe.
Table Of Contents
Farmer’s Cheese Recipe Details
I love this Farmer’s Cheese because it’s quick and easy, with a delicious flavor and texture that make it a good match for lots of dishes.
- TASTE: This Farmer’s Cheese has a very neutral flavor so it can be made sweet or savory, depending on what you add to it.
- TEXTURE: This cheese is pressed into a block, but has a creamy, crumbly texture similar to feta and ricotta.
- TIME: This is a quick version of Farmer’s Cheese and only takes 25 minutes to make.
- EASE: This simple recipe uses just 2 ingredients. It’s nice and easy when you want some Farmer’s Cheese quickly.
What You’ll Need
- Whole milk
- White vinegar
- Cheesecloth
How to Make Farmer’s Cheese
- Boil the milk. Fill a large pot with the milk and bring the heat to high, letting it come to a slight boil.
- Add the vinegar. Remove it from the heat and add the vinegar. Let the cheese form for about 15 minutes.
- Strain. Strain the farmer’s cheese into a colander lined with a fine mesh sieve and cheesecloth. Squeeze out as much of the liquid as possible.
- Let it cool. You can leave it to cool as a block compressed in the cheesecloth or crumbled in a bowl.
Pro Tip: Squeeze the cheesecloth as hard as possible. Twisting the ends of the cloth adds pressure to get more out.
Recipe Tips
- Use whole milk- To get the creamy consistency and rich flavor, whole milk is the way to go. 2% could also work, but will be thinner. Avoid really thin low-fat milk or Half & Half.
- Squeeze out the liquid as much as possible- This will help the cheese crumble. Too much liquid will result in a wetter, creamier cheese. So squeeze that cheesecloth as much as you can!
- Use white vinegar- This will help the curds and whey separate without adding flavor like apple cider vinegar would. Lemon juice also works for a citrusy tang.
- Let it cool- This cheese is very malleable, especially when warm, so let it cool before serving. You can either leave it in a block or in crumbles.
Add-ins and Substitutions
- Add fresh dill– This Farmer’s Cheese can be made with fresh dill and kosher salt for a savory herbaceous spread.
- Make it with citrus- You can make this cheese extra tangy with lemon juice. Or add lime or orange to it afterward for a citrusy cheese.
- Add seasoning– Add oregano, rosemary, cumin, paprika, or basil to this recipe for a savory flavor boost.
- Try a sweet version- Add maple syrup, chopped walnuts, and cinnamon to make this a sweet treat. Or try it with brown sugar, cinnamon, and powdered sugar.
FAQs
Farmer’s Cheese and ricotta are very similar, but the ricotta is even milder. It’s often used in desserts, while the Farmer’s cheese is used with stronger flavors, like olives, lemons, and capers. Texturally, they are are both creamy and crumbly.
This cheese was originally made in the farmhouse, just a simple recipe made at home. It ranges from soft to semi-soft in texture depending on where in the world it is made.
Serving Suggestions
This homemade Farmer’s Cheese is a perfect addition to many recipes with its neutral flavor profile. Here are some delicious ways to serve it.
- Sandwiches: Spread this cheese on your favorite sandwiches, such as this Classic BLT Sandwich, Leftover Turkey Sandwich, and Grilled Caprese Sandwich.
- Salad: Add it as crumbles on salads like Spinach Salad, Greek Chicken Pasta Salad, and BLT Pasta Salad. Or add it to a Charcuterie Board (Cheese Board).
- Pastas: Use this Farmer’s cheese as the filling in Mushroom Ravioli, Easy Four Cheese Ravioli (15-Minute Meal), or Chicken Lasagna.
- Crackers/Bread: Serve this topped with fresh herbs or honey, and with crackers, bread, or pitas. Try it with this Rustic Bread or Focaccia Bread.
Make This Farmer’s Cheese in Advance
Make ahead: You can make this cheese ahead of time and store it in the fridge until you are ready to serve. Just keep it in an airtight container or wrapped with plastic wrap.
Storing: You can store this Farmer’s Cheese in the fridge in an airtight container for up to 7 days.
Freeze: Wrap the cheese in plastic wrap and store it in a ziplock freezer bag for up to 3 months. When it defrosts, it will be more crumbly, but still delicious.
More Tasty Recipes from Scratch!
- Danish Dough Recipe
- Brioche Bread
- Homemade Pizza Dough
- Coffee Macaron Recipe
- Homemade Macaroni & Cheese Recipe
- Cottage Cheese Pancakes
Full Recipe Instructions
Farmer’s Cheese Recipe
Instructions
- Fill a large pot with 1 gallon of milk and bring heat over high heat. You want to let it come to a slight boil.
- Remove from heat then stir in 1/2 cup white vinegar. Let the cheese form for about 15 minutes stirring occasionally.
- Strain the farmer's cheese into a colander lined with a fine-mesh sieve and cheesecloth.
- Let it cool just until its not too hot to touch. Use the cheesecloth squeeze out as much of the liquid as possible.
- You can either let it cool as a block compressed in the cheesecloth or you can let it cool crumbled in a bowl. If you don't use it right away, store it in the fridge in an airtight container for up to 1 week.
Nutrition
This recipe was originally posted July 10, 2015, we’ve tweaked it a bit since then.
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Denise Bigham says
What can you use the liquid for after squeezing it out?
Dina says
Great question Denise. I usually throw it out. I know some people use it in place of milk for recipes like pancakes, waffles, muffins, ect. But I have personally never tested it like this.