Step 1

In a larger enameled pot, bring the milk to a slight boil, stirring occasionally. Add the salt now or you can choose to add lated to the actual cheese when this is ready. Keep the heat on medium or even low to lower the risks of burning the milk on the bottom of the pot.

Step 2

When the milk its at almost boiling point and has foamy bubbles forming on the surface of the milk turn off the heat. You may even use a thermometer to check the temperature and this should be should be somewhere close to 85°C or 190° F.

Step 3

Add the lemon juice or the cider vinegar and stir gently using a wooden or a silicone spatula or a spoon. Avoid using anything metallic. You will notice that pretty much immediately the milk will start to curdle. Add a little more lemon or vinegar if it does not.

Step 4

Allow the milk to rest for 15-20 minutes. Avoid stirring.

Step 5

Add more salt, fresh herbs, dried ones, black pepper, whatever you fancy adding to your cheese, add it now.

Step 6

Place a good size colander over a large bowl or a large pot. Using a slightly dampened cheesecloth to drape over the colander. Pour the curdled milk into the cheesecloth.

Step 7

Gather all the ends of the cloth, tie a knot and hang for approximately 30 min -2h depending how dry or creamy you want your farmer's cheese to be. You may even squeeze the cloth and get as much whey out of the cheese and there you have it. I personally like it more on the dry side. It also depends what I intend to do with it. See recipe notes for more ideas on how to shape your homemade cheese.

Step 8

Enjoy this tasty homemade farmer's cheese as it is or use it in your own favourite recipes.