How To Make Farmer’s Cheese

Background:
Some of you might not be familiar with farmer’s cheese, but it is one of the creamy and easy-to-make cheeses that you should try out! Farmer’s cheese is a pressed cottage cheese that can be made from milk of cows, sheep or goats.  Farmer’s cheese is formed from the curds of milk. Curds are clumps of fully coagulated milk protein which are strained from its whey. Farmer’s cheese has a milk, creamy flavor with loose and spreadable consistency. Compared to cottage cheese, it is slightly more acidic and has lower moisture content. 

Tell me more about the ingredients!
Making a farmer’s cheese is effortless and you will only need five simple ingredients! For the milk, the most ideal type is raw, unpasteurized milk. However, not everyone has easy access to raw milk. The closest and safest option is to use pasteurized milk. This cheese is usually made by using rennet, but you can substitute the rennet with lemon or white vinegar. You can add almost any type of herbs into this cheese. So, you can swap parsley and thyme with your favourite herbs!

How can I use the farmer’s cheese?
Cheeses are always used in cooking and baking as the perfect garnish. The same goes to farmer’s cheese. Add it into your salad, crackers, sandwiches, lasagna and more! In baking, a farmer’s cheese can be used to substitute cottage cheese and cream cheese. If you’re planning to bake a cheesecake, why don’t you try baking it by using a farmer’s cheese. The cheesecake will be more coarser and have a distinct tangy taste.

How To Make Farmer’s Cheese

Keep it in the refrigerator in an airtight container. Wrap it in plastic wrap placed in a ziplock in the freezer.

Servings 3

Cook Time 10 minutes mins

Pressing and Refrigeration 1 hour hr 20 minutes mins

Equipment

• Spatula
• Bowls
• Cooking Pot
• Kitchen Thermometer
• Cheesecloth / Muslin Cloth / Soup Cloth

Ingredients

• 500 ml Pasteurized Milk
• 18 ml White Vinegar
• 2 tbsp Parsley
• 2 tbsp Thyme
• Pinch of Salt

Instructions

• Add the milk into a cooking pot and heat it on low to medium heat. Keep stirring the pot.
• Bring it to a slow boil. Stop boiling when the milk starts bubbling a bit or until the temperature reaches 80?.
• Gradually add the vinegar into the milk while stirring gently.
• Curds will start forming. Cover the pot and leave it for 15 to 20 minutes.
• Sieve the curds using a cheesecloth and squeeze out the excess liquid whey.
• Add salt, parsley and thyme into the curds and gently mix it.
• Wrap it in the cheesecloth. Squeeze it again to remove any excess liquid as you form it into a ball shape.
• Tie the wrapped cheese on a stick or spoon and hang it on a bowl to hold it’s shape. Refrigerate it for an hour.
• Enjoy it with crackers or add it into your salad!

Notes

• You can downscale or upscale this recipe.
• If the curds are too crumbly or too dry, add a dash of the liquid whey or lemon juice.
• Cheesecloth is ideal to strain the liquid whey , but you can also use muslin cloth or soup cloth. 
• Don’t use coriander or sieve to strain the liquid whey as the curd will be strained too.
• I recommend you to use a thermometer. But if you don’t have one, make sure to stop the moment you see the boiling bubbles.
• You can let the whey drain out of the curds on its own by letting it drip out of the cheesecloth.
• Make sure you use pasteurized milk, not UHT milk. (It will be hard for the curds to form if you use UHT milk. UHT milk was processed under which denatures the protein in the milk to the point that they can’t hold the shape of the curds.

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