Before I dove into the homesteading and homemaking community, making cheese sounded like something that regular people shouldn’t be allowed to do. I know it sounds silly, but if you grew up like me, you only bought cheese from your grocery store; not even a local farm. I always figured you would need big industrial machines and loads of time and ingredients to make cheese. Boy was I so wrong! Be prepared for the hesitation from your store-bought-only friends, but they’ll come around, I’m sure of it. I took this to bible study after my very first try, and it was a hit. AND, my lactose-intolerant friends enjoyed it too, because this cheese is 99% lactose-free!
Cheese-making is new to me, so I’m no expert, but my real purpose here is to encourage you to try it for yourself. I have had success making a simple kind of cheese that can be dressed up with herbs and other flavors but is also delicious all on its own.
While many hard cheeses require a press and aging, and others require animal rennet, there is a simple cheese that you can make with minimal supplies and ingredients that you probably already have at home. And the even better news is that it only takes about 30 minutes to complete.
Let me introduce you to farmer’s cheese!
With its mild flavor, this cheese is extremely versatile. You can add herbs and spices, or even caramelized onions or fruits to pair it perfectly with whatever you’re making. On its own, it’s similar to a quéso fresco, so it’s great for tacos and salads, but I also enjoy it on some sourdough bread as well. And you probably already have everything you need to make it!
What You’ll Need
- 1 or 2 large stock pots capable of holding a gallon of milk
- Cheesecloth for straining
- Colander
- 1 Gallon of Milk (can be raw or store-bought, whatever fat percentage you prefer)
- ½ Cup lemon Juice (or white or apple cider vinegar)
- Slotted spoon
- Mason jars or other vessels to reserve the whey (optional, but recommended)
- Salt
The Simple Process
- Set Up your area, because this process moves quickly. Place one pot on your stove and the other to the side. If you don’t plan to save the whey, the second pot is not necessary. Place your colander inside the sink or second pot and your cheesecloth inside the colander.
- Add your gallon of milk to your stock pot and turn your heat to medium. Let the milk heat to just about a boil, stirring constantly to avoid scorching the bottom.
- Once your milk is at a boil, turn the heat OFF, and add your chosen acid. You should start to see the milk curdle and separate. If it doesn’t you can add a bit more acid to help it along. Stir your milk until you stop seeing new curds form. It should look like white clumps floating in a yellow/green liquid (this is the whey).
- With the slotted spoon, scoop off the large curds from the top and place them into your cheesecloth-lined colander. Once you get the majority of the curds out, slowly pour the rest of the pot contents into the colander as well. You should now have your curds in the cheesecloth and your whey either down the sink or in your second pot. Allow this to drip and cool for a few minutes to avoid burning yourself.
- After a few minutes, use the cheesecloth to squeeze out some more whey from the curds.
- When your curds are mostly wrung out, you can add your salt and seasonings of choice. Use your hand to mix it in.
- You can choose to shape your cheese and stop here, or you can allow it to hang and drip for a while. Using your cheese cloth, find a cabinet door or a nifty hanging place, tie up your cheese, and place a bowl under it. You can hang it for an additional 30 minutes to an hour if you’ve got the time.
Voila! You have homemade cheese!
And that’s it! Who would’ve thought making cheese at home could be so simple? Sure, other cheeses will be more challenging, but this farmer’s cheese is a wonderful place to begin. I hope you give it a shot! If you try it out, snap a picture of how you enjoy it, and be sure to tag me over on Instagram. I can’t wait to see all of your flavor combinations!
Stay cheesy,
Rebekah
