Super Easy Farmer's Cheese Recipe (No-Fail Results!)
This super easy farmer's cheese recipe calls for just three pantry-staple ingredients to give you fresh, delicious cheese every time with foolproof results!
Start by pouring room-temperature milk, buttermilk, and vinegar into a large pot.
Next, place the pot onto a stovetop burner. Then heat the milk and vinegar mixture on low heat (3.5 if your cook stove is digital) for 30 minutes or just before it starts to boil.
Stir it occasionally to prevent the milk from scorching at the bottom of the pot. Remove from the stove and let it stand on the countertop overnight.
Day 2
Reheat the milk again the way you did it on day one. This means that the milk needs to be heated twice in order for the milk to form cheese curds. Then set it aside and let it stand until the evening or at least for 10 hours.
In the evening (or after 10 hours have gone by), line a colander or fine-mesh strainer with a cheesecloth and pour the milk through it to strain it. You can also pour the milk directly into the cheesecloth as I have in the pictures below.
Next, gather the cloth around the cheese and squeeze it as much as possible to get the whey out, and then tie the end of the cheesecloth.
Flip the pot upside down into the sink, and then place cheese on top of the pot. Place a cutting board on the cheese and weigh the cutting board down with a heavy object. Let it sit overnight.
I collect the whey by pouring into an empty gallon bottle and storing it in the fridge for up to 2 weeks. I make many things out of whey like pancakes, muffins, vareniki, and pelmeni dough, etc.
Now remove the cheese from under the press and take it out of the cheesecloth. Place the cheese on a place and cover it with plastic wrap. Your delicious Farmer's cheese is ready to be served and used.