Farmer’s Cheese

Learning how to use excess milk is one of the most rewarding aspects of owning dairy animals. This farmer’s cheese recipe is one of our favorite ways to use our goat milk. What’s great about this cheese is that it is quick and easy, and also versatile. You can add different herbs, spices and seasonings to keep things interesting or leave it plain! This cheese doesn’t use any culture, nor do you need a fancy cheese press to make this cheese.

This is a simple cheese using fresh goat milk.

Things you will need:

  • large kettle
  • cheese cloth or flour sack towel
  • large metal spoon
  • weights or cheese press
  • 1 gallon Fresh Raw Goat Milk ((cow milk works too!))
  • 1 cup Vinegar (We usually use distilled white vinegar but you can use apple cider vinegar if you prefer)
  • 1.5-2 tsp salt
  • 1.5 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp parsley flakes
  1. Pour the gallon of raw milk into large kettle and heat to 170- 180 F .
    • Milk will start to steam. You do not want the milk to boil! Remove from heat.
  2. Add the vinegar all at once and give it a stir.
  3. Allow the vinegar and milk to set for 15 minutes. This allows plenty of time for the milk to fully separate. If you are in a hurry, 10 minutes will suffice.
  4. While the milk is separating, prepare a cheesecloth or thin towel in a colander, for straining the whey off of the curds. I like to do this over a large bowel or pitcher. There are many uses for the whey as well.
  5. Pour the curds and whey into the cloth in the colander. You will want to find a way to hang it up in order for the whey to drain off. I often let it drip for a couple hours, but you can save some time by twisting the cloth and gently squeezing the whey out of the curd.
  6. Now that the curds have finished draining, you can dump them from the cheesecloth into a large bowl. You will want to break up the curds a little with a large spoon, or with your hands. Add the salt and desired seasonings. Mix well
  7. Prepare your mold, or a bowl using the same cheesecloth to line it. Gently press the curds into it, and then fold the cloth over once and place the follower or a small dish on top. Proceed to press the cheese using your cheese press, or a few weights on top of the dish you are using in place of a follower. Pictured is the simple press my husband made. The plastic mold and follower I am using can easily be purchased on amazon.
  8. You can press the cheese for as little as a couple hours, or as long as all day. I like it to be quite firm, so I often press it for several hours. Once I even forgot it on the counter overnight and it was just fine.
  9. Remove from mold, refrigerate, and enjoy! We like to slice it once it is chilled and fry it in a little bit of oil. Yummy! Since it is an acid cheese it is not a melty cheese and fries up into a delectable and tasty snack.

This recipe is the written process of how I go about making famer’s cheese. As you make it yourself, especially if you do it several times, you will figure out what works best for you, in your kitchen.

Experiment with seasonings and flavors and find what works for you. This cheese can be eaten with crackers, plain, in a sandwich. Our favorite way to enjoy it is fried as a treat!

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