Dairy Month: Farmer’s Cheese
This unaged cheese is easier to make at home than you might think. It’s perfect for crumbling on a fresh salad full of local veggies or enjoying as an appetizer with crackers.
June is dairy month, so we’re highlighting dairy recipes all month! Visit massdairy.com for more information on Massachusetts dairy farms.
● ½ gallon whole milk (avoid ultra-pasteurized milk, which won’t curdle properly)
● ¼ cup vinegar or lemon juice
● 1 tsp salt
● 2 tbsp freshly chopped local herbs (optional but recommended)
● In a thick-bottomed pot, simmer the milk over medium-low heat until bubbles begin to form on the surface (it should not reach a full boil).
● Turn off the heat and add the vinegar/lemon juice. You should notice the milk start to curdle right away. Stir, then let sit for 15-20 minutes.
● If you’re flavoring your cheese with herbs, add them now and stir to combine.
● Line the inside of a colander with cheese cloth, a thin kitchen towel, or a few layers of thick paper towels. Pour the contents of the pot into the colander, which will strain out the liquid whey and leave behind the curds.
● Carefully, since the curds are likely still warm, squeeze some or all of the remaining whey out of the curds – a bit more whey yields a creamier cheese, while a bit less makes for a crumblier final product like ours.
● Add the salt to the remaining curds and mix together. Press the curds together in a small bowl, cover with the cheese cloth/towel, and refrigerate for about an hour before serving.