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farmer's cheese

Farmer’s Cheese Without Rennet

I mean the old-fashioned way. The way our great-grandparents made it in farm kitchens with nothing more than fresh milk, a splash of acid, and patience. If you’ve ever wondered how to make farmers cheese without rennet, you’re about to discover that it’s far simpler, and more beautiful, than modern food culture would have you believe.
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Ingredients
  

  • 1 Gallon Whole Milk, Preferably not ultra-pasteurized
  • 1/4 cup White Vinegar or fresh lemon juice
  • 1 tsp sea salt (optional)

Instructions
 

  • Pour the milk into a large heavy-bottomed pot and slowly heat it over medium heat, stirring occasionally to prevent scorching.
  • Allow the milk to reach approximately 185–195°F. If you do not have a thermometer, heat until steaming and small bubbles form around the edges, but do not let it reach a rolling boil.
  • Once the milk reaches temperature, turn off the heat and slowly stir in the vinegar or lemon juice.
  • Watch as the milk begins to separate almost immediately into white curds and yellowish whey.
  • Let the mixture sit undisturbed for 10–15 minutes so the curds can fully develop.
  • Line a colander with cheesecloth or a clean cotton towel and place it over a bowl.
  • Carefully pour the mixture into the lined colander to strain.
  • Allow the curds to drain for 10–30 minutes, depending on how firm you prefer the cheese.
  • For a firmer texture, gather the cloth and gently press out additional whey.
  • Transfer the curds to a bowl, sprinkle with sea salt if desired, and mix gently.
  • Shape as desired or leave the cheese crumbly.
  • Refrigerate for 1–2 hours before serving to allow it to firm up.