How To Make Farmer’s Cheese

We are weening our steer, Buddy, and are bringing in two or more gallons of milk a day. This is way too much milk for us to drink so I am making cheese to use up the extra milk. The easiest cheese to make is called farmer’s cheese. It is a mild flavored cheese that allows you to be creative by adding any seasonings you enjoy. No fancy equipment necessary, and it does not need to be aged. We use the farmer’s cheese sprinkled on salad, tacos, scrambled eggs, or used in casseroles.

If you don’t have a cow, no problem, you can make this cheese with store bought whole milk. Don’t use ultra pasteurized milk because the curds will not separate from the whey.

Farmer's cheese

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How To Make Farmer’s Cheese

What You Need:

Heat the milk to 180 degrees to make farmer's cheese

Pour milk into a stockpot. Turn on the heat to medium low. Stir occasionally, so the milk will not scorch on the bottom of the pan. Allow the milk to come up to 180 Degrees.

Whey separating from the curds in farmer's cheese

Once the milk is at the correct temperature, turn off the heat. Pour in 2/3 cup of vinegar. Immediately, you will see the curds separate from the whey. The curds are white and the whey is yellow. Allow the mixture to rest for 15 minutes.

Farmer's cheese draining in a colander

Next, place a colander over a large bowl, place a tea towel inside the colander, then slowly and carefully pour the milk and curds into the tea towel. Allow to drain for about five minutes. You can help the process along by gathering up the curds in the towel, and squeezing the towel with your hands. The milk is hot so be careful. Allow the curds to drain for about five minutes.

Farmer's cheese

While still warm, sprinkle with sea salt (to your liking), or add any seasonings that you enjoy. Place in the fridge to cool. It is now ready to eat.

Store the cheese in a covered container for up to a week.

farmer's cheese

Farmer’s Cheese
Mild flavored cheese that can be made in less than 30 minutes
Total Time 30 mins


  • 1 gallon raw milk or whole milk no ultra pasteurized
  • 2/3 cup vinegar
  • sea salt to taste


  • Pour one gallon of milk into a large stock pot.
  • Turn on heat to medium low.
  • Stir milk occasionally. Allow milk to reach 180 degrees
  • Turn off the heat. Add vinegar to the pot.
  • Let milk sit for 15 minutes. You will see the curds separate from whey.
  • Line a colander with a tea towel, and place on top of large bowl. Carefully pour the curds into the lined colander. Gather the towel and squeeze the whey into the colander. Allow the curds to drain for about 5 minutes
  • Add the desired seasonings. Mix thoroughly. Place cheese in a covered dish and allow to cool in the refrigerator.

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