Farmer's Cheese
- Cook: 10 mins
Farmer’s Cheese is an easy-to-make, versatile addition to your kitchen—perfect for spreading, crumbling, or slicing. Whether you’re new to cheesemaking or a seasoned home cook, crafting your own Farmer’s Cheese with Gallup Family Farms’ fresh milk lets you savor the flavors of Idaho in every bite.
Categorized: AppetizersBreakfastSide DishesVintage Recipes
Ingredients
1 gallon Whole Milk
¼ cup vinegar (can be white or apple cider)
1.5 tsp salt (or more to taste)
Flavors you enjoy, can be sweet or savory.
Featured Idaho Produce
Steps
In a large pot, directly heat the milk to between 180 to 185 degrees, stirring often to prevent scorching.
Slowly add the vinegar until curds separate from the whey. (You may increase the temperature to 200 degrees in order to use less vinegar and avoid an acidic or sour taste to your cheese. Do not boil, as boiling will impart a “cooked” flavor.)
Ladle the curds into a colander (can line colander with cheesecloth or butter muslin). The original recipe called for hanging the cheese for several hours but I have never found the need. I drain off the whey and then flavor. Add salt and flavorings to taste.
You can leave the cheese in crumbles or put in molds and then chill.
