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Herbed Homemade Farmer's Cheese

Updated: Aug 24, 2021

Makes one ball of cheese


I’ve been wanting to make cheese for a while and during a wellness activity at work I asked team members to spend the week researching something they wanted to learn. Therefore it was a great opportunity for me to learn how to make cheese. I decided to make an herb infused one instead of plain cheese. It is delicious on bread or crackers and very simple to make.


You will require a saucepan, wooden spoon, colander, cheese cloth, and a slotted spoon.

Click on the video to see how easy it is to make this, recipe below. Enjoy!




Ingredients

2 litre homogenized milk

½ cup white vinegar

1 tsp Lawry’s garlic salt or 1 tsp salt and 1 tsp garlic powder

1 tsp dried parsley

2 tsp dried chives


Directions

  1. Pour milk into saucepan and measure out all your ingredients so they are ready to go

  2. Place saucepan on high heat and continually stir the milk until it gets close to a boil. You want to continuously stir it so the milk doesn’t burn

  3. Once you are close to a boil, turn off the heat and pour in the vinegar and stir for a minute

  4. You will see the whey liquid is separating and is yellow in colour and the white coloured curds which will become the cheese

  5. Cover the pot and let sit for ten minutes

  6. In the meantime get a colander ready with a double layer of cheesecloth and your slotted spoon

  7. Using the slotted spoon scoop out the curds into the cheesecloth layered colander. Get as much of the curds as you can as it is the cheese

  8. Leave the liquid inside the pot as if you pour it out it will stick like cement to the pot. You can clean the pot later

  9. Using your wooden spoon move the cheese around a little so the liquid goes into the colander

  10. Add your herbs and spices to the cheese and using the wooden spoon incorporate the spices and herbs into the cheese

  11. Take three ends of the cheesecloth together then using the fourth end wrap it around the top of the cheese so you can squeeze out the whey liquid

  12. Place the cheese ball into the colander and press the knot onto the ball so the cheese flattens a bit. Put in the fridge for one hour

  13. When you remove the cheesecloth put the cheese into a glass sealable container

Cheese is ready to use on bread, crackers, crumbled onto a salad or tacos, or even spread onto meat when you are ready to cook it. It can be stored up to five days in the fridge, but I tell you once you start eating you won’t want to stop.



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