Published: by Dina
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Farmer’s Cheese is that creamy treat that you never knew you needed. Follow my simple recipe for this easy homemade cheese that can be made either savory or sweet.
The mild flavor of this cheese pairs well with this Spinach Pomegranate Salad instead of feta, or in this Cheese Chebureki recipe.
Table Of Contents
- Farmer’s Cheese Recipe Details
- What You’ll Need
- How to Make Farmer’s Cheese
- Recipe Tips
- Add-ins and Substitutions
- FAQs
- Serving Suggestions
- Make This Farmer’s Cheese in Advance
- More Tasty Recipes from Scratch!
- Full Recipe Instructions
Farmer’s Cheese Recipe Details
I love this Farmer’s Cheese because it’s quick and easy, with a delicious flavor and texture that make it a good match for lots of dishes.
- TASTE: This Farmer’s Cheese has a very neutral flavor so it can be made sweet or savory, depending on what you add to it.
- TEXTURE: This cheese is pressed into a block, but has a creamy, crumbly texture similar to feta and ricotta.
- TIME: This is a quick version of Farmer’s Cheese and only takes 25 minutes to make.
- EASE: This simple recipe uses just 2 ingredients. It’s nice and easy when you want some Farmer’s Cheese quickly.
What You’ll Need
- Whole milk
- White vinegar
- Cheesecloth
How to Make Farmer’s Cheese
- Boil the milk. Fill a large pot with the milk and bring the heat to high, letting it come to a slight boil.
- Add the vinegar. Remove it from the heat and add the vinegar. Let the cheese form for about 15 minutes.
- Strain. Strain the farmer’s cheese into a colander lined with a fine mesh sieve and cheesecloth. Squeeze out as much of the liquid as possible.
- Let it cool. You can leave it to cool as a block compressed in the cheesecloth or crumbled in a bowl.
Pro Tip:Squeeze the cheesecloth as hard as possible. Twisting the ends of the cloth adds pressure to get more out.
Recipe Tips
- Use whole milk- To get the creamy consistency and rich flavor, whole milk is the way to go. 2% could also work, but will be thinner. Avoid really thin low-fat milk or Half & Half.
- Squeeze out the liquid as much as possible- This will help the cheese crumble. Too much liquid will result in a wetter, creamier cheese. So squeeze that cheesecloth as much as you can!
- Use white vinegar- This will help the curds and whey separate without adding flavor like apple cider vinegar would. Lemon juice also works for a citrusy tang.
- Let it cool- This cheese is very malleable, especially when warm, so let it cool before serving. You can either leave it in a block or in crumbles.
Add-ins and Substitutions
- Add fresh dill– This Farmer’s Cheese can be made with fresh dill and kosher salt for a savory herbaceous spread.
- Make it with citrus- You can make this cheese extra tangy with lemon juice. Or add lime or orange to it afterward for a citrusy cheese.
- Add seasoning– Add oregano, rosemary, cumin, paprika, or basil to this recipe for a savory flavor boost.
- Try a sweet version- Add maple syrup, chopped walnuts, and cinnamon to make this a sweet treat. Or try it with brown sugar, cinnamon, and powdered sugar.
FAQs
What is the difference between ricotta and Farmer’s Cheese?
Farmer’s Cheese and ricotta are very similar, but the ricotta is even milder. It’s often used in desserts, while the Farmer’s cheese is used with stronger flavors, like olives, lemons, and capers. Texturally, they are are both creamy and crumbly.
Why is it called Farmer’s Cheese?
This cheese was originally made in the farmhouse, just a simple recipe made at home. It ranges from soft to semi-soft in texture depending on where in the world it is made.
Serving Suggestions
This homemade Farmer’s Cheese is a perfect addition to many recipes with its neutral flavor profile. Here are some delicious ways to serve it.
- Sandwiches: Spread this cheese on your favorite sandwiches, such as this Classic BLT Sandwich, Leftover Turkey Sandwich, and Grilled Caprese Sandwich.
- Salad: Add it as crumbles on salads like Spinach Salad, Greek Chicken Pasta Salad, and BLT Pasta Salad. Or add it to a Charcuterie Board (Cheese Board).
- Pastas: Use this Farmer’s cheese as the filling in Mushroom Ravioli, Easy Four Cheese Ravioli (15-Minute Meal), or Chicken Lasagna.
- Crackers/Bread: Serve this topped with fresh herbs or honey, and with crackers, bread, or pitas. Try it with this Rustic Bread or Focaccia Bread.
Make This Farmer’s Cheese in Advance
Make ahead: You can make this cheese ahead of time and store it in the fridge until you are ready to serve. Just keep it in an airtight container or wrapped with plastic wrap.
Storing: You can store this Farmer’s Cheese in the fridge in an airtight container for up to 7 days.
Freeze: Wrap the cheese in plastic wrap and store it in a ziplock freezer bag for up to 3 months. When it defrosts, it will be more crumbly, but still delicious.
More Tasty Recipes from Scratch!
- Danish Dough Recipe
- Brioche Bread
- Homemade Pizza Dough
- Coffee Macaron Recipe
- Cottage Cheese Pancakes
Full Recipe Instructions
Farmer’s Cheese Recipe
Farmer’s Cheese is that creamy treat that you never knew you needed. Follow my simple recipe for this easy to make savory treat.
4.89 from 9 votes
Print Pin Rate
Course: Appetizer
Cuisine: Russian
Cook Time: 25 minutes minutes
Total Time: 25 minutes minutes
Servings: 6
Calories: 388kcal
Author: Dina
Instructions
Fill a large pot with 1 gallon of milk and bring heat over high heat. You want to let it come to a slight boil.
Remove from heat then stir in 1/2 cup white vinegar. Let the cheese form for about 15 minutes stirring occasionally.
Strain the farmer's cheese into a colander lined with a fine-mesh sieve and cheesecloth.
Let it cool just until its not too hot to touch. Use the cheesecloth squeeze out as much of the liquid as possible.
You can either let it cool as a block compressed in the cheesecloth or you can let it cool crumbled in a bowl. If you don't use it right away, store it in the fridge in an airtight container for up to 1 week.
Nutrition
Calories: 388kcal | Carbohydrates: 29.1g | Protein: 20.6g | Fat: 20.8g | Saturated Fat: 11.9g | Cholesterol: 64mg | Sodium: 247mg | Sugar: 33.7g
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
This recipe was originally posted July 10, 2015, we’ve tweaked it a bit since then.
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Dina
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Reader Interactions
Comments
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Raffaella says
Great recipe. I was wondering why the fat content is so high for each serving. The Farmers Cheese in the supermarket is lowe fat.Reply
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Dina says
Thank you Raffaella! I am not too sure why there is a difference. The nutrition calculator is an estimate so it is probably going off of the whole milk.
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Krystal says
So my cheese is just now cooling, so far I would say that this recipe has gone very well and was easy to make. My only issue is that no where does it say how long to let it cool for, and if you leave it out in the cheese cloth to form, or in the fridge.Reply
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Dina says
I am happy to hear that your farmers cheese turned out well Krystal! The cooling time can vary. It kind of depends on the temperature in your house.
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Anna says
Can I half this recipe with 1/2 gallon and 1/4 c. Vinegar?
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Dina says
Hi Anna, yes you can cut the recipe in half.
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Levi says
Can lime juice from a bottle be used instead of white vinegar??
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Dina says
Hi Levi, I am afraid that lime juice might have too strong of a flavor that can throw off the taste of the farmer’s cheese. I would recommend lemon juice instead. (preferably fresh lemon juice). I hope this helps.
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Levi says
Any tips for using this cheese in cubes instead of crumbles? I’d like to use it as paneer in a Saag Panner curry
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Dina says
Hi Levi, if you compact it and squeeze out all the liquid using a cheesecloth, you can easily cut it into cubes after it’s fully cooled.
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Lou says
Do you have a suggested amount of spices to add measurement wise. Say if I used rosemary. When do you suggest adding it to the mixture?
For a sweet cheese do you have suggested amounts of add ins?
Thanks!Reply
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Dina says
Hi Lou, if you want to add fresh rosemary, I would suggest adding about 1 Tablespoon of freshly chopped rosemary to the farmer’s cheese. If you want to make it sweet, it depends on what you want to use it for. For example, if you want to use it as a filling for perogies I would suggest this ratio of ingredients. 1 large egg, at room temperature, beaten, 1/2 teaspoon salt, 1/4 cup sugar, 1/2 teaspoon vanilla extract, and 1 pound farmer’s cheese. I hope this helps 🙂
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Kenna says
I did add spices to my farmers cheese but didn’t know when the optimal time to do that was, so I added them at the start of the 15 minute resting time. The cheese turned out great and I added it to a big salad, but the spice flavors did not come through as strongly as I would have liked. Any input on this issue as to WHEN to add things.Also next time I would like to make the cream cheese version by not removing as much of the moisture. Do you then blend in a food processor to obtain that smooth spreadable texture?
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Dina says
Hi Kenna, I don’t think the issue was the time you added the spices. I think you just needed to add more. I have not tested the creamy version so I cannot give advice without trying it myself.
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plantdude says
I tried making this cheese last night. It turned out very well. It was my first attempt at making homemade cheese so I am very pleasedReply
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simplyhomecooked says
I am sp glad to hear that! This is such a quick and easy way to make farmers cheese.
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Tamara says
When you say bring milk to temperature what temperature do you mean?
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simplyhomecooked says
Hi Tamara, you want to put the milk on high heat. Then let the milk come to a slight boil and then remove it off the heat. I have more details for the steps in the recipe card at the bottom of the post. Let me know if you have any other questions 🙂
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plantdude says
190 degrees Farenheit
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Madeline milosz says
I have a hard time getting farmers cheese in myrtle beach so I hope this works. I use it for homemade pierogi’s. Do I add any flavoring in it?
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simplyhomecooked says
Hi Madeline, you can add either salt or sugar depending if you want your pierogis sweet or savory.
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Marina says
Second time making this tvorag and it turned out perfect. I even tried making it with 1% milk this time and it still worked. Going to make some yummy nalisniki tonight 🙂 thanks for the recipe!Reply
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simplyhomecooked says
Marina that’s awesome that 1% worked too! Glad you love this recipe. Mmm nalisniki sound so delicious right now 🙂
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Katy | Her Cup of Joy says
This recipe looks so simple and less time consuming than most farmers cheese recipes. I love how you added the vinegar step to speed up the process. I need to try this recipe soon, I’ll let you know how it goes 🙂
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simplyhomecooked says
Please do try it! 🙂 I think you’ll really like it 🙂
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Katy | Her Cup of Joy says
So I made this last night using milk that was past its sell by date (our daughter stopped drinking milk as much as she used to so I had a whole gallon that was still good). This recipe was perfect, I always thought making cheese was such a long process, this makes it so much easier! Now I have to figure out what to do with the cheese, maybe piroshki. Oh and I didn’t even taste any vinegar in the cheese, the vinegar smell wasn’t even in the milk.
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simplyhomecooked says
Katy I’m so glad you enjoyed it 🙂 yes, try making some piroshki. Or even chebureki with tvorog inside. I love dipping it in honey and drinking tea with it. I have a recipe here on the blog titled “cheese chebureki” 🙂
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Larissa says
Thanks for sharing! Love easy recipes 🙂 always wanted to know how to make homemade farmer cheese:)
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simplyhomecooked says
You’re welcome Larissa 🙂 Glad I could make cooking easy for you 🙂
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