This easy homemade farmer cheese is rich, creamy, lovely, and like a poor man’s (or shall we say, lazy man’s) homemade ricotta.
This farmer cheese recipe requires very little effort or expertise and relies on everyday ingredients you probably already have on hand. And it creates a soft, tender, light, creamy cheese with just a hint of lemon. It’s sorta like a poor man’s ricotta, although you could also use it in place of cream cheese. Rely on it to stuff pasta shells, lend oomph to salads, dollop on a white pizza, spread on pancakes, or any other manner in which you’d use a lusciously soft, fresh, subtly flavored cheese. Be sure to source local, fresh milk for the best flavor and longevity.–Renee Schettler Rossi
Farmer Cheese Recipe
- Quick Glance
- 25 M
- 1 H, 30 M
- Makes about 1 cup
- 3 cups (750 milliliters) whole milk
- 1 cup (250 milliliters) heavy cream
- 1/2 teaspoon (2 grams) coarse sea salt
- 3 tablespoons (44 milliliters) fresh lemon juice
- 1. Pour the milk, cream, and salt into a 3-quart (2.8-liter) stainless steel saucepan, place it over medium heat, and warm the milk to 190°F (88°C), stirring occasionally to keep it from scorching on the bottom. This could take up to 15 minutes or so. Watch the temperature carefully, as it will increase dramatically all of a sudden towards the very end.
- 2. Remove the pan from the heat and add the lemon juice, slowly stirring once or twice. Let the pot sit for 5 minutes. Do not stir the mixture during this time. It will separate into very small curds and some watery whey.
- 3. Line a sieve with cheesecloth and place it over a large bowl. Pour the curds and whey into the sieve and let it strain at room temperature for at least 1 hour.
- 4. Discard the drained liquid or reserve it for another use. Remove the farmer cheese from the strainer and, if desired, gently press it into a decorative mold (as you see in the stunning photo at the top of this page). Cover and refrigerate for at least 1 hour to help the cheese firm slightly. Eat the farmer cheese right away or transfer to an airtight container and stash it in the fridge for up to 1 week.
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