How to Make Farmer Cheese With Three Ingredients

Gather the ingredients. The Spruce In a large, heavy-bottomed pot, bring the milk to a slow boil. Keep the heat at medium or medium-low; otherwise, you risk scorching the milk on the bottom of the pot. The Spruce When small, foamy bubbles begin to form on the milk, but it is not yet at a rolling boil, turn off the heat. If using a thermometer, the temperature will read about 190 F. The Spruce Add the vinegar and stir the milk. Curds will immediately begin to form. The Spruce Let the milk sit for 15 minutes. The Spruce After 15 minutes, add any flavorings, such as finely chopped fresh herbs. The Spruce Place a colander over a large bowl or pot. Drape either a dampened cheesecloth or thin dampened dish towel over the colander. Pour the curds into the cheesecloth. The whey (liquid) will drain and be collected in the bowl below, and the solid curds will be caught in the cheesecloth. The Spruce Lift the cheesecloth and wrap it around the curds, twisting and squeezing to remove as much moisture as possible. The Spruce After squeezing out the moisture, the curds for farmer cheese will be dry and crumbly. If you want a creamier texture, mix a little of the reserved whey back into the curds. The Spruce Add the salt and stir it together. The Spruce To shape the cheese, keep it wrapped in cheesecloth and form it into a mound on a plate. Set another plate on top and press the curds into a flat disc that is 1 to 2 inches tall. Cover and refrigerate for an hour or so before removing the cheesecloth. The Spruce To make a round ball, tie the cheesecloth with a length of butcher's twine, attach it to a shelf in the refrigerator, and suspend it over a bowl. Gravity will help shape the cheese into a ball. The Spruce