Looking for an easy farmstead cheese recipe? Look no further! This farmstead cheese recipe is delicious, easy to make, and so good to eat as is or in other recipes. Farmstead cheese, also known as farmhouse cheese or farmer’s cheese, is slightly sweet, creamy, salty, and soft. Your whole family is going to absolutely love this farmstead cheese recipe. Whether you’re eating it with crackers, in pierogi, or in pasta, this farmstead cheese is the best!
Learning How To Make Farmstead Cheese With This Simple Recipe
Once we started going to the local farm we started buying quite a bit of raw milk. I’ve never like processed milk, but once I tried raw milk, I can never go back. But that being said, you have to use it quicker. And while I liked the milk, my family can’t drink multiple gallons. So, I decided to learn how to make cheese!
And the easiest cheese to learn how to make was farmstead cheese! So, I wanted to share with you how I make farmstead cheese. Don’t be intimidated. Making cheese can be intimidating, but this farmstead cheese recipe is so easy.
Supplies Needed To Make This Deliciously Easy Farmstead Cheese Recipe
- Big Pot (Like Dutch oven, stock pot, etc)
- Large Spoon (I like wooden spoons, but you can use silicone too)
- Thermometer
- Cheesecloth
- Twine
- Large Bowl
- Colander
- Salt
- 1 Gallon Whole Fat Milk
- 1/2 Cup White Vinegar
How To Make This Simple, Easy, Delicious Farmstead Cheese Recipe
Step 1
In a large pot, pour in your whole milk and bring it to a soft boil.
Tips:
Make sure you stir it from time to time or else you’ll have scorch the milk at the bottom of your pan. Learned that one the hard way.
Step 2
Heat your milk to 190 F and then turn off the heat.
Step 3
Slowly add in your white vinegar and stir gently. Your milk will begin to curdle and look kind of chunky.
Step 4
Let your milk mixture sit for about 15 minutes. Do not stir or mess with it.
Step 5
Put your colander over your large bowl or pan and drape a bit of damp cheesecloth inside.
Step 6
Carefully pour your curds over the cheese cloth to separate the curds from whey.
Step 7
Wrap the cheesecloth around the curds and twist out as much whey as possible.
Tip:
You can wear gloves if you want as it’ll still be hot.
Step 8
Once you squeeze out most of the whey your farmstead cheese will look crumbly. That’s okay, you can add a little whey if you want more moisture. But now is the time you will add salt to your farmstead cheese and mix it together. Salt it to taste. I like my cheese a little saltier so I usually use a bit more salt.
Step 9
Wrap the cheese back in the cheese cloth and form it into a mound. I leave it in the colander to get rid of more weigh. Leave it in the fridge for about an hour or two.
Step 10
Once formed removed the cheese cloth and serve or wrap up well it up well and store in your fridge until you’re ready to use it.
Recipe Notes:
If you want to flavor your cheese with herbs, then after the 15 minute mark you will add your herbs to the cheese before pouring it through the cheesecloth.
How To Store Your Farmstead Cheese?
Wrap your cheese in plastic wrap and put it in a baggie or keep it in an airtight container. You want to keep it chilled just like any other cheese.
How Long Will Farmstead Cheese Last In The Fridge?
Farmstead cheese will last about a week if you have it properly stored. This cheese isn’t going to have a ton of preservatives in it like most store bought cheeses, so you need to use it fairly quickly.
Can You Freeze Farmstead Cheese?
Made this farmstead cheese recipe, but won’t be able to eat it in time? Then you can freeze it. However, the texture will be different as it will be more crumblier.
What’s The Difference Between Farmstead Cheese and Ricotta Cheese?
I was so excited to share my farmstead cheese recipe with a friend and her response was “yeah, I’ve made ricotta before.” And I had to explain to her that farmstead cheese and ricotta cheese are not the same. Farmstead cheese is drier and firmer than ricotta. Plus, most ricotta recipes call for lemon juice, not vinegar, though you can use either or I believe.
What Is An Example Of Farmhouse Cheese?
Not sure if you want to make your own farmhouse cheese recipe without a reference? That’s okay! There are cheeses you can buy like “Farmhouse Cheshire Cheese” and “Farmhouse Lancashire Cheese”. These cheeses are made in Ireland, the UK, and Australia.
What Is The Flavor Of Farmer’s Cheese?
Farmer’s cheese is very milk and neutral. The flavor is based on you. Add salt to make it savory or herbs. Add sugar and fruit to make it sweet. It’s super versatile.
Does Farmhouse Cheese Melt?
Yes it does! I used it in my stuffed venison shells. A recipe I’ll be sharing with y’all soon. I also use them in pierogi. So good.
Delicious Old Fashioned Farmstead Cheese Recipe
Cheese is not hard to make at all. And this farmstead cheese recipe is the easiest cheese to make when you’re first starting out, I think at least. Ricotta is pretty easy too. I’ll share my ricotta cheese recipe with y’all another time. But this cheese is great for so many things and is so versatile. You won’t regret it, and your whole family is sure to love it!
Deliciously Easy Farmstead Cheese Recipe
Equipment
- 1 Large Pot Stock pot, Dutch oven, etc (Just needs to be able to hold a gallon of milk.)
- 1 Large Spoon I use a wooden spoon.
- 1 Cooking Thermometer
- Cheesecloth
- Twine
- 1 Large Bowl
- 1 Colander
Ingredients
- 1 Gallon Whole Fat Milk I use raw milk
- Salt To taste
- 1/2 Cup White Vinegar
Instructions
- In a large pot, pour in your whole milk and bring it to a soft boil.
- Make sure you stir it from time to time or else you’ll have scorch the milk at the bottom of your pan
- Heat your milk to 190 F and then turn off the heat.
- Slowly add in your white vinegar and stir gently. Your milk will begin to curdle and look kind of chunky.
- Let your milk mixture sit for about 15 minutes. Do not stir or mess with it.
- Put your colander over your large bowl or pan and drape a bit of damp cheesecloth inside.
- Carefully pour your curds over the cheese cloth to separate the curds from whey.
- Wrap the cheesecloth around the curds and twist out as much whey as possible.
- Once you squeeze out most of the whey your farmstead cheese will look crumbly. That’s okay, you can add a little whey if you want more moisture. But now is the time you will add salt to your farmstead cheese and mix it together. Salt it to taste. I like my cheese a little saltier so I usually use a bit more salt.
- Wrap the cheese back in the cheese cloth and form it into a mound. I leave it in the colander to get rid of more weigh. Leave it in the fridge for about an hour or two.
- Once formed removed the cheese cloth and serve or wrap up well it up well and store in your fridge until you’re ready to use it.
Notes
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Have you tried this farmstead cheese recipe? How did it turn out?