Farmer’s Cheese (Fromage Blanc)

I know I know…making cheese from scratch sounds ridiculous and absurd. If I told you it was easy you probably wouldn’t believe me so I am going to show you just how easy it is to make this basic cheese on your own. The best part about this little kitchen experiment is that making farmer’s cheese costs way less than buying cheese at the store. You can double, triple, quadruple this recipe by using a whole gallon of milk. I like to put it out for snacking when I have friends over. Your friends will be super impressed at how extravagent you are and only you will know how easy it really was.
Farmer’s Cheese (Fromage Blanc)Ingredients:
2 cups whole milk (or buttermilk, goat milk, skim, etc.)
1/2 lemon
Salt, pepper, and herbs (optional)
Cheesecloth


1. Heat milk in a saucepan on medium heat until it is just lightly boiling (about 8-10 minutes or so).

2. While the milk is heating, set up your cheesecloth in a sieve on top of a bowl.

3. Add the juice of 1/2 a lemon to the milk.


4. The mixture will begin to curdle immediately. Stir and remove from heat.


5. Pour the mixture through the waiting cheesecloth.

6. Let the whey (watery part) drip away for 5 minutes. The longer you leave it sitting, the dryer and more solid your cheese will become.

7. Pick up the cheesecloth and ring out excess whey.

8. Transfer the cheese to a dish and leave plain or add salt, pepper, and any dried or fresh herbs you like. I used basil because I had it, but try dill, chives, parsley...use your imagination.*

*My mom suggests adding sugar and berries to make it sweet. I love the idea.