Step 1

Heat 1 gallon milk over medium-low until you see hundreds little bubbles appear, but do not bring to a boil. (it would take 30-40 minutes). Stir occasionally to prevent the milk from scorching at the bottom of the pot.

Step 2

Once you see lots of bubbles popping, slowly add 1/2 cup distilled white vinegar, give it a gentle stir and wait for 30-60 seconds. Then stir again. The cheese will curdle (become crumbly) and the water should be lime/yellow-ish color. If it doesn’t, add a bit more vinegar until you do see that color of water. Remove from heat to cool to room temperature.

Step 3

Line a sieve or a colander with a flour sack towel. Slowly pour the cheese into the cloth to catch the curds. Gather the cloth around cheese and squeeze it as much as you can to get all the whey out. When you start seeing white-ish liquid coming out instead of lime color, you can stop there. *If saving whey (the lime water), drain the cheese into a bowl. People use whey for bread, different cooking and gardening.

Step 4

Refrigerate farmer’s cheese once cooled and keep it in refrigerator for up to a week.