Farmer's Cheese

Farmer's Cheese Ingredients

4 cups whole milk

2/3 teaspoon kosher salt

2 Tablespoons apple cider vinegar

Set a fine-mesh sieve over a deep bowl.

Dampen 2 pieces of cheesecloth** with water and line the sieve.

1. In stainless-steel or enameled pot (Le Creuset)*, combine milk and salt. 

2. Bring to a full rolling boil over medium heat, stirring occasionally. 

3. Take off the heat and add the vinegar. 

4. Let stand one minute until it curdles.

5. Pour into the cheesecloth-lined sieve and drain at room temp 20-25* minutes.

Use immediately or cover with plastic wrap and refrigerate. Lasts 4-5 days.

*Shorter time results in softer cheese.

**Instructions for cleaning reusable cheesecloth: (1) Rinse in hot water thoroughly, removing all food clumps (2) Make a soaking mixture of 2 cups hot tap water, 2 Tablespoons baking soda, 1 Tablespoon white vinegar.  (3) When cool, rinse again then put in boiling water for five minutes. Hang dry. Note: You can try just washing it in the washer with other towels (after step (1)). But there are concerns about perfumes, etc.

For Homemade Ricotta:

4 cups whole milk

2 cups heavy cream

1 teaspoon kosher salt

3 Tablespoons good white wine vinegar

Based on this Barefoot Contessa recipe