Homemade Farmers Cheese

A couple of weeks before mothers day, I had one of the little children ask my mother what her favorite things were. Favorite dessert, favorite show, favorite color, favorite breakfast. Her answer? Cheese Blintzes. So I started looking for a recipe, and settled on this one. But I didn’t have any farmers cheese. And forgot to pick some up. All eight times that I went to the store preceding Mother’s Day. Yeah.


The night before, when I realized I still hadn’t gotten any farmers cheese, I looked up a farmers cheese recipe and prayed it would only take 30 minutes like mozzarella. And I was shocked to find out that it takes less time than that!  In approximately 20 minutes I had my delicious homemade farmers cheese. I couldn’t believe how amazing it tasted! This was my first time making cheese, I wasn’t getting my hopes up, just in case it failed. But it turned out so great! The cheese blintzes were great! And my mother was so exited to have cheese blintzes again after years of not having any.

Homemade Farmers Cheese

Homemade Farmers Cheese


  • 1/2 gallon whole milk (not ultra-pasteurized)
  • 1/4 cup white vinegar
  • 1 teaspoon sea salt


  • Line a colander with a double layer of cheesecloth
  • Pour the milk into a large, heavy-bottomed pot, and slowly bring it to a boil over medium heat. Stir it frequently, scraping the bottom to keep the milk from burning. When it comes to a boil, immediately reduce the heat to low, and stir in the vinegar. The milk should immediately separate into curds and whey. If it does not separate, add a bit more vinegar one tablespoon at a time until you see the milk solids coagulate into curds swimming within the whey.
  • Let the mixture sit for 10-15 minutes, then pour into the cheesecloth lined bowl.
  • Gently rinse with cool water, and sprinkle with the salt. Tie up the ends of the cheesecloth and squeeze out any extra whey.
  • Store in the refrigerator for up to a week.



16 Thoughts on “Homemade Farmers Cheese

  1. I am SO glad I found this recipe. My grandmother’s blintzes recipe calls for dry cottage cheese, or crumbly farmer’s cheese as a substitute. The place where she told me to buy dry cottage cheese eventually went out of business, and crumbly farmer’s cheese (vs a block that is like mozzarella) is hard to find in the stores. I have to go to the international store and buy something that doesn’t have English on the label and hope I got the right thing. I’m pinning this to my Pantry Recipe board and will give it a try next time.

  2. Resembles the Ricota cheese Yum! love eating all sorts of cheese.
    Thanks for sharing.

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