How to Make Cheese: A Simple + Delicious Farmer Cheese Recipe
So, you’ve decided to make your own cheese. Bravo! I’m not sure whether to congratulate you or warn you that this may become an obsession. Once you realize how easy and satisfying it is to create something so beautiful and delicious from scratch, there’s no going back. So I’m going to teach you how to make cheese, farmer cheese to be exact, with Alta Dena Whole Milk. I promise that it’s going to be a rich, creamy and cheesy tale worth telling.
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This recipe is sponsored by my friends at Alta Dena Dairy. Remember that I only share brands and recipes that I love. Sponsored posts like these allow me to continue to create and delicious gluten-free recipes. Thank you for supporting my small business!
Why Make Farmer Cheese?
First off, what is farmer cheese? It’s like the DIY cousin of ricotta and cottage cheese—mild, crumbly, and perfect for adding to just about anything. Unlike those supermarket cheeses that may or may not taste like plastic (no shade, just facts), homemade farmer cheese has a fresh, tangy flavor that’s pure dairy magic. And when you start with rich and creamy Alta Dena Whole Milk, you’re setting yourself up for success.
Health Benefits of Milk
Real dairy milk is kind of having a moment (and deservedly so). Before we dive into the recipe, let’s take a moment to appreciate the health benefits of this creamy elixir. Alta Dena Whole Milk is rich in calcium, which is a given, but it’s also packed with fat-soluble vitamins like A, D, E, and K. These vitamins are essential for bone health, immune function, and let’s be honest, they’re the reason your grandma was always going on about drinking your milk. Plus, the higher fat content in whole milk means you’re getting more Omega-3 fatty acids, which are great for heart health. In short, this milk does more than just make your coffee taste better—it’s practically a superfood.
Plus you know how important it is to me to support local, California farming families. Alta Dena Dairy is farmer-owned and has been committed to providing folks with wholesome, safe, fresh and delicious dairy products since 1945! I use their milk in everything from my morning coffee, to my gluten free baked goods, and in fun mixed beverages like my relaxing Lavender Moon Milk and holiday-worthy Bourbon Milk Punch!
Step-by-Step: How to Make Cheese
Let’s get down to (very easy) business of making our own cheese.
Ingredients:
- 1/2 gallon Alta Dena Whole Milk (8 cups)
- 1/4 cup white vinegar or lemon juice
- 1 teaspoon salt (optional, but who are we kidding—go for it)
- Cheesecloth (or a clean kitchen towel if you like laundry)
Step 1: Heat the Milk
Pour your Alta Dena Whole Milk into a large pot. Set it on medium heat and stir occasionally to prevent scorching. Heat the milk until it reaches about 185°F. If you don’t have a thermometer, you’re looking for tiny bubbles forming around the edges, and the surface should look like it’s threatening to break into a boil but hasn’t quite gotten there.
Step 2: Add the Acid
Turn off the heat and slowly stir in your vinegar or lemon juice. You’ll see the milk start to curdle almost immediately—this is the magic moment! The curds will separate from the whey (remember, Miss Muffet was onto something with her little curds and whey obsession).
Step 3: Let It Sit
Cover the pot with a lid and let it sit undisturbed for about 10 minutes. This gives the curds time to really develop and firm up.
Step 4: Strain the Curds
Stir any add-ins into the curds. Place your cheesecloth over a colander and pour the curds and whey mixture into it. The whey will drain off, leaving you with beautiful, tender curds. Gently stir-in the salt. Pull up the edges of the cheesecloth around the curds and squeeze out any excess whey. If you want a creamier cheese, you can leave in a little whey. If you squeeze most of it out, it will be more crumbly.
Step 5: Chill and Serve
Transfer your wrapped cheese to a plate and gently pat into a disk shape. Chill in the fridge for at least an hour to set up.
Variations and Add-Ins
Here’s where things get fun. Farmer cheese is a blank canvas just waiting for your creative touch. Here are a few ideas to get you started:
- Herb Garden Delight: Stir in fresh chopped herbs like dill, chives, or basil. This version is perfect for spreading on toast or stuffing into omelets.
- Garlic and Black Pepper: For a punch of flavor, mix in minced garlic and freshly cracked black pepper. This one’s great crumbled over a salad or melted into pasta.
- Flavored Salt: Truffle salt, I’m looking at you!
- Sweet and Creamy: Add a spoonful of honey and a handful of dried fruit (think cranberries or apricots) for a sweet twist. It’s perfect for a holiday cheeseboard, or spread it on a bagel, and thank me later.
- Spicy Kick: If you like a little heat, mix in some crushed red pepper flakes or chopped jalapeños. Perfect for topping tacos or adding to a grain bowl.
Frequently Asked Questions About How to Make Cheese
1. Can I use a different type of milk?
While Alta Dena Whole Milk is ideal for this recipe due to its rich, creamy texture, you can experiment with other types of milk. Just make sure it’s not ultra-pasteurized, as this process can affect the milk’s ability to curdle properly. Whole milk will give you the best results, but you can try 2% or even goat milk for a different flavor and texture.
2. What should I do with the leftover whey?
Don’t throw it away! Whey is packed with protein and can be used in smoothies, soups, or as a liquid in baking recipes like bread or pancakes. You can also use it to water your plants, as it’s full of nutrients. Just make sure to cut it with water (50/50).
3. How long does homemade farmer cheese last?
Stored in an airtight container in the refrigerator, farmer cheese will keep for about 5-7 days. If you add fresh herbs or other mix-ins, it’s best to consume it within 3-5 days to maintain its freshness.
4. My cheese didn’t curdle properly. What went wrong?
If your cheese didn’t curdle, it’s likely due to the temperature of the milk or the type of acid used. Make sure the milk is heated to around 180°F, and be sure to use enough acid (vinegar or lemon juice). If the milk is ultra-pasteurized, it might not curdle well, so check your milk’s label before starting.
5. Can I make this cheese without cheesecloth?
Yes! If you don’t have cheesecloth, you can use a clean kitchen towel or even a fine mesh strainer. Just be sure to rinse the towel thoroughly with hot water to remove any detergent or fabric softener residue before using it to strain your cheese.
6. Can I freeze farmer cheese?
Freezing farmer cheese isn’t recommended as it can alter the texture, making it crumbly and less creamy. It’s best enjoyed fresh, but if you must freeze it, use it in cooked dishes where texture changes won’t be as noticeable.
How to Serve Your Farmer Cheese
The possibilities are endless, but here are a few serving suggestions to inspire you:
- On Toast: Smear it on a slice of gluten-free bread, and top with avocado, tomatoes, or a drizzle of olive oil.
- In Salads: Crumble it over your favorite salad for added creaminess and a tangy bite.
- With Fresh Fruit: Pair it with fresh berries, figs, or pears for a simple, satisfying snack.
- In Stuffed Peppers: Mix it with herbs and stuff it into bell peppers before roasting. It’s a game changer.
- On a Cheese Board: Let this beautiful homemade cheese relish the spotlight and be a centerpiece on an epic cheese board. Serve it alongside crackers, nuts, and charcuterie for a DIY cheese board that will wow your friends (or just you, no judgment).
Final Thoughts
Making farmer cheese at home is not only easy but incredibly rewarding. With Alta Dena Whole Milk as your base, you’re guaranteed a rich, creamy cheese that’s full of flavor and nutrition. Plus, you get to customize it to your heart’s content, experimenting with flavors and finding your perfect combo. So, why not give it a try? Worst case, you’ve got a fridge full of fresh cheese, and that’s a pretty great problem to have.
Hope you love cheese-making as much as I do. And remember, there’s no such thing as too much cheese… or is there? (There isn’t.)
Looking for more ways to use your stash of homemade cheese? Try it with these gluten free recipes!
- An Easy Recipe for Roasted Mushrooms
- Epic Sweet Potato Fry Nachos
- Grilled Chicken Salad with Strawberry, Arugula & Quinoa
- Zesty Artichoke Pasta Salad with Goat Cheese
Did you make this farmer cheese recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
How to Make Cheese: A Simple + Delicious Farmer Cheese Recipe
Equipment
- Large Heavy Bottomed Pot
- Instant Read Thermometer
- Colander
- Cheesecloth
Ingredients
- 1/2 gallon Alta Dena Whole Milk 8 cups
- 1/4 cup white vinegar or lemon juice
- 1 teaspoon salt
Instructions
Step 1: Heat the Milk
- Pour your Alta Dena Whole Milk into a large pot. Set it on medium heat and stir occasionally to prevent scorching. Heat the milk until it reaches about 180°F. If you don’t have a thermometer, you’re looking for tiny bubbles forming around the edges, and the surface should look like it’s threatening to break into a boil but hasn’t quite gotten there.
Step 2: Add the Acid
- Turn off the heat and slowly stir in your vinegar or lemon juice. You’ll see the milk start to curdle almost immediately—this is the magic moment! The curds will separate from the whey (remember, Miss Muffet was onto something with her little curds and whey obsession).
Step 3: Let It Sit
- Cover the pot with a lid and let it sit undisturbed for about 10 minutes. This gives the curds time to really develop and firm up.
Step 4: Strain the Curds
- Stir any add-ins into the curds. Place your cheesecloth over a colander and pour the curds and whey mixture into it. The whey will drain off, leaving you with beautiful, tender curds. Gently stir-in the salt. Pull up the edges of the cheesecloth around the curds and squeeze out any excess whey. If you want a creamier cheese, you can leave in a little whey. If you squeeze most of it out, it will be more crumbly.
Step 5: Chill and Serve
- Transfer your wrapped cheese to a plate and gently pat into a disk shape. Chill in the fridge for at least an hour to set up.
Notes
Nutrition
Thank you for helping support my small business! A Girl Defloured earns revenue in a few different ways; I have occasional sponsored post and I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. The only items that I feature are those that I use on a regular basis and that I truly love. I earn a small commission on your purchase, but you don’t pay any more than retail price. This allows me to share my recipes with you!
This cheese is a delicious treat! And I love that we can make it ourselves.
Can you use lactose free milk?
Absolutely, as long as it isn’t ultra pasteurized. 🙂
Alison’s recipes are over the top!