Make a Basic Homemade Farmer's Cheese

Edited by Rich, Ephraim, Anonymous, Melsan

...More

This fresh cheese is incredibly easy to make and is reminiscent of Qeuso Blanco, Ricotta, and Cottage Cheese.

A simple cheese can be made by heating milk then adding an acid. Heating the milk helps break down the proteins which separate into whey and curds. Unlike many other cheeses, nothing is needed for this recipe except milk and acid. Rennet and base are not necessary. The cheese is ready to eat as soon as the curds are removed from the whey. A long culturing time is not required.

Was this helpful? Yes | No | I need help

Homemade.png

Ingredients & Tools

  • One Gallon of milk
  • Lemon or Vinegar
  • A large pot
  • Large bowl
  • Thermometer
  • 2 Pint Containers, e.g. mason jars
  • Slotted spoon
  • Optional: Cheese cloth
Ad

Instructions

  1. 1
    Clean the pot.
    Make sure the pot is clean. Any remnants will affect the taste of the finished cheese.
    Advertisement
    Was this step helpful? Yes | No | I need help

  2. 2
    Warm the milk.
    Important: warm the milk slowly! Heating the milk fast will cause the milk to burn at the bottom of the pot. Burned milk tastes terrible. Do not burn the milk. Heat the milk slowly to 170 to 175 degrees Fahrenheit. Stir the milk occasionally. This process can take up to an hour, but the time is worth it.
    Advertisement
    Was this step helpful? Yes | No | I need help

  3. 3
    Check the temperature.
    Check the temperature of the milk frequently with a thermometer.
    Was this step helpful? Yes | No | I need help

  4. 4
    Add the acid.
    When the milk is warm it is time to add an acid to force the curds and whey to separate. Use an entire lemon for a gallon of milk. Alternatively, 4 tablespoons of vinegar can be used in place of the lemon. Regardless, introduce the acid slowly while taking breaks to stir the mixture. You will notice that the separate begins immediately.
    Was this step helpful? Yes | No | I need help

  5. 5
    Remove from heat.
    Remove the mixture from heat.
    Was this step helpful? Yes | No | I need help

  6. 6
    Let set.
    Leave the pot alone for a while to allow the whey and curds to continue separating. Let it rest for around 10 minutes.
    Was this step helpful? Yes | No | I need help

  7. 7
    Spoon into the bowl.
    Use the slotted spoon to remove the curds. Place the curds in a large bowl or strainer.
    Was this step helpful? Yes | No | I need help

  8. 8
    Press out the whey.
    Use the spoon to press more whey out of the curds. The duration is entirely up to your taste. If you want cheese similar to cottage cheese then leave the whey. If you want something similar to Ricotta or Queso Fresco then press the cheese till it is a bit drier.
    Was this step helpful? Yes | No | I need help

  9. 9
    Optional:
    Strain with Cheesecloth. Optionally, you can tie the curds up in cheese cloth and hang the cheese for a few hours. The cloth will allow the whey to strain out of the curds and cloth. Drier cheeses are made through this method.
    Was this step helpful? Yes | No | I need help

  10. 10
    Slide in jars.
    Store the end product in glass mason jars or containers.
    Was this step helpful? Yes | No | I need help

  11. 11
    Store in a cool place.
    The cheese will keep fresh for a couple weeks if you store it in the fridge or in a cool cellar or pantry.
    Was this step helpful? Yes | No | I need help

  12. 12
    Enjoy!
    This cheese is a great spread on toast or when eaten straight.
    Was this step helpful? Yes | No | I need help

Additional homemade cheese

Homemade Yogurt Cheese

Yogurt cheese.jpg

Prepare the following ingredients:

Just a plain yogurt

Salt

Preparation time is only 5 5minutes before you can make your own homemade yogurt cheese.

Instruction

  1. 1
    Get a bowl then put on a cooking strainer and a double layer of cheesecloth in it.
    Just like you are placing a cover
    Advertisement
    Was this step helpful? Yes | No | I need help

  2. 2
    Get you yogurt then pour it in the bowl where you place the cheesecloth
    Was this step helpful? Yes | No | I need help

  3. 3
    After you pour the yogurt, cover it then put it in a refrigerator and cool it over night.
    The yogurt will be drained out overnight and by morning all you will be left is cheese spread. Simply put salt to flavor it, but do not put too much. After you have flavored it with salt you can now serve you homemade yogurt cheese and enjoy.
    Was this step helpful? Yes | No | I need help

Tips for homemade yogurt cheese

You can use your homemade yogurt cheese as substitute for a mayonnaise, sour cream and a cream cheese. If you do not have a cheesecloth. You can substitute it with a pillow case or coffee filter, just make sure that they are clean as you will be consuming your homemade yogurt cheese.

Was this helpful? Yes | No | I need help

Homemade Ricotta Cheese

Ricotta Cheese.jpg

Prepare the following ingredients:

1 / 2 gallon of a whole milk not the pasteurized (Ultra) milk

2 Cups of buttermilk Making your own ricotta cheese will take up to 1 and half hours. Also, before you begin you need to have the following things to prepare: 1. Rubber Spatula

2. Thermometer

3. Colander

4. Rubber band

5. Slotted spoon or a skimmer

6. Cheesecloth

7. Sauce pan, you could use also a pot. If you have a stainless pot that will be nice.

Instruction

  1. 1
    Rinse first the cheesecloth on a bowl with water or running water than squeeze out the excess water then set your colander in the kitchen sink and fold the cheesecloth into 2 layers and place it on the colander and to cover.
    Was this step helpful? Yes | No | I need help

  2. 2
    Heat a pan to medium-low heat only.
    Make sure that the pan will not be that high to make the milk boil. Pour the Milk and the buttermilk in the pan.
    Was this step helpful? Yes | No | I need help

  3. 3
    Stir the milk and buttermilk from the pan and do it for 5 minutes for them not to get burned on the bottom of the pot then get the thermometer and use it to check the temperature is at or around 100 degrees then stop stirring and let it warm and undisturbed.
    Note that the temperature of milk should be able to reach is at 175 Fahrenheit
    Was this step helpful? Yes | No | I need help

  4. 4
    For 10 or 15 Minutes, the milk will start thickening on it surface.
    Once the 175 Fahrenheit has been reached, just turn off the head and leave it for 5 Minutes only.
    Was this step helpful? Yes | No | I need help

  5. 5
    Use a skimmer to scoop but gently the curds out of the pot then place it into the colander with the cheesecloth you have prepared earlier.
    Let it drain from the ricotta up to 10 Minutes in your colander then gather the ends of the cheesecloth and use the rubber band to tie them up. Now hang the bundle for you to drip the excess moisture then let the cheese hang up to 1 hour.
    Was this step helpful? Yes | No | I need help

  6. 6
    After hanging the bundle, scrape the cheese and transfer it to a bowl and immediately serve it or put it in your fridge to use it up to 4 days to enjoy your homemade ricotta.
    Was this step helpful? Yes | No | I need help

Homemade mozzarella cheese

Mozzarella cheese.jpg

Making your own mozzarella cheese is quite easy and has fabulous flavor. You just need to prepare for 10 minutes ad its cooking time would take you only up to 20 minutes. Overall, 20 minutes only before you can serve it. Prepare the following ingredients:

Was this helpful? Yes | No | I need help

1/2 rennet Tablet

1/4 cup cool, must be chlorine free water

1 gallon milk (Skin, 1% or 2%)

2 teaspoons citric acid

Salt

Instructions

  1. 1
    Get a bowl and pour water and rennet then stir it till it is dissolve.
    Place a pan to a medium heat then pour the milk in the pan and sprinkle it with a citric acid and stir it for 10 to 15 counts. Heat the milk within 88 degrees Fahrenheit until the milk will start to curdle.
    Was this step helpful? Yes | No | I need help

  2. 2
    While heating the milk, add rennet solution then keep on stirring every few minutes (Slowly stirring only) until the milk reaches 105 degrees Fahrenheit, turn off the heat and you will see there some large curds that will be separated from the whey.
    Was this step helpful? Yes | No | I need help

  3. 3
    Using a mesh strainer or a slotted spoon.
    Simply scoop the curds and place them in a bowl and if you find it still liquid, leave it for a couple of minutes. Now, use your hand to press the curds and pour off some whey. Place the pressed curds to microwave on high for only 1 minute then drain excess whey. Use a spoon to press the curds to a ball shape till it cools off then place it back to microwave twice in 35 seconds each. Prepare the whey and place it in a pan with a medium heat (157 degrees F.)
    Was this step helpful? Yes | No | I need help

  4. 4
    Once it is cool enough to touch.
    Simply knead it like dough till smooth and once you can stretch it that means that it is done. Sprinkle some salt using a teaspoon from 1 to 2 in the cheese while you are kneading it.
    Was this step helpful? Yes | No | I need help

  5. 5
    Remember the whey that you have heated?
    Simply dip the cheese for few seconds only just to make it warm and then pliable. Get it back then stretch it again in to a long like rope then fold and dip till it is pliable. So that is dip, stretch and dip.
    Was this step helpful? Yes | No | I need help

  6. 6
    Once you can see the cheese to be shiny and smooth.
    Make a shape or a log or to any shape you like then store in a solution of 2 teaspoons salt and a cup of water and serve after.
    Was this step helpful? Yes | No | I need help

Homemade Mascarpone cheese

Mascapone cheese.jpg

Before you make your own Mascarpone cheese (Italian way) you must plan this ahead as you need refrigeration for at least 12 Hours before you can use. Upon making your homemade Mascarpone cheese, it will only take you 15 minutes before you can serve it. Prepare the following ingredients:

Was this helpful? Yes | No | I need help

A quart heavy cream

1 / 4 teaspoon tartaric acid

Instructions

  1. 1
    Get a large and a medium size sauce pan and pour the cream in the medium pan then place the medium pan to the large pan to make a double boiler pan then heat the cream to a temperature of 180 degrees F.
    for few seconds only then remove the heat and use a wooded spoon to stir it at least 30 seconds.
    Was this step helpful? Yes | No | I need help

  2. 2
    Remove the medium sized saucepan and keep on stirring up to 4 minutes then add tartaric acid.
    Now line a double cheese cloth and our the cream and leave the mascarpone in a cool place such as the lower part of your fridge for 12 hours then cut 4 9 inches squares and open one on the table.
    Was this step helpful? Yes | No | I need help

  3. 3
    Use a large spoon then get 1/ 4th of mascarpone to the center and use it to serve the cheese.
    You can do the same to other for serving it with your friends or family members. You can use your homemade mascarpone cheese for a week to enjoy your own homemade cheese without spending extra.
    Was this step helpful? Yes | No | I need help

Homemade Paneer cottage cheese

Paneer cheese.jpg

This cheese can also be added to any dessert to give rich and creamy flavor. This recipe can serve up to 2 people but depends to your preference to how many you want to serve, just double the size of the ingredients. Preparation of this recipe would take you up to 15 minutes only before you can serve it.

Was this helpful? Yes | No | I need help

Ingredients: 1 liter full-cream milk, you can use a lean milk to have low fat

½ teaspoon of citric acid or a lemon juice

½ cup warm water

Instructions

  1. 1
    Pour milk in a Pan and boil it in medium heat only, then put in citric acid or the lemon juice in a half cup of your warm water.
    Was this step helpful? Yes | No | I need help

  2. 2
    Once the milk starts to boil, the mixture of the water or lemon and pour it in the boiling milk.
    Keep on stirring and deduce heat until you achieve the curdled milk.
    Was this step helpful? Yes | No | I need help

  3. 3
    Remove it from the heat upon separation of whey and curds.
    Get a muslin cloth or cheesecloth to strain the mixture then hold the bundle to a running water and press out the excess water. Hand the bundle up to 20 minutes to drain it out.
    Was this step helpful? Yes | No | I need help

  4. 4
    To achieve like block paneer, simply block tie the cloth then place it under a heavy piece.
    Could be a clean wood or any that is heavy then cut it after into chunks and serve it. You can serve the paneer cheese up to a week but depends to how many that will consume it. You can place the excess cheese to a fridge and leave it in the middle part of the fridge and serve it after.
    Was this step helpful? Yes | No | I need help

    Advertisement

Aside from the mentioned cheese that you can make at home. There are hundreds of other cheese recipes that you can make your own and to reduce your weekly allowance of buying those processed and you can also gauge the taste of your homemade cheese.

Was this helpful? Yes | No | I need help

Tips Tricks & Warnings

  • Don't throw that whey away! The whey has incredible nutrient content. It will be a bit bitter from the acid but can be used to make pancakes, lemonade, and many other simple kitchen foods.
  • Strain longer for harder cheese. The longer the whey is drained, the harder the cheese will be though the creamy texture can be lost.
  • Add herbs. Season the cheese to taste after removing the curds from the whey. I prefer fresh rosemary, but any spice tastes great with this cheese.
  • Save spoiled milk. This recipe is a great way to save spoiled milk. The heating process will destroy harmful bacteria so the cheese is safe to eat.
  • If you have problems with any of these steps, ask a question for more help, or post in the comments section below.
Was this helpful? Yes | No | I need help

Comments

VisiHow welcomes all comments. If you do not want to be anonymous, register or log in. It is free.




Reckit
Premier Author
10 Articles Started
106 Article Edits
4,680 Points
Reckit is a premier author with VisiHow. Reckit has achieved the level of "Corporal" with 4,680 points. Reckit has started 10 articles (including this one) and has also made 106 article edits. 36,800 people have read Reckit's article contributions.
Reckit's Message Board
Reckit: Hi, my name is Reckit.
Reckit: Can I help you with your problem about "Make a Basic Homemade Farmer's Cheese"?
 

Article Info

Categories : Cooking

Recent edits by: Anonymous, Ephraim, Rich

Share this Article:

Thanks to all authors for creating a page that has been read 2,689 times.

Do you have a question not answered in this article?
Click here to ask one of the writers of this article
x

Thank Our Volunteer Authors.

Would you like to give back to the community by fixing a spelling mistake? Yes | No