Farmer's Cheese (3 ingredients)

Super creamy, soft, and fresh cheese that's perfect for pizza, toast, pasta, or whatever you'd like! This is the easiest cheese I've ever made aside from cream cheese. Not to mention the fastest! Just three ingredients that you can find in most households. Marvelous! You can scale this recipe up or down based on your needs. You can also infuse the cheese with herbs or spices.

A recipe that uses this cheese:

Tomato Basil Ricotta Toast

If you'd like to tryout recipes for other homemade dairy products:

Cultured Butter

Buttermilk

Sour Cream

Cream Cheese

The recipe is here, and pictures of the process are below:

Ingredients:

• 4 cups whole or Vitamin D milk (960 g) (3.25% milk fat)

• 1/4 tsp. salt

• 2 Tbsp. lemon juice

Directions:

1. Prepare a sieve or colander lined with cheese cloth, this is what you will strain the cheese in.

2. Heat milk and salt gradually until they reach 185°F, stirring regularly.

3. Remove from the heat and stir in the lemon juice. Continue stirring for 2 minutes. If the liquid isn't clear, add a little more lemon juice, stir in, and let sit 1-2 minutes.

4. Cover the pot and rest 20 minutes.

5. Slowly pour the mixture into the prepared cheesecloth setup. Let drain 5 minutes for a very soft cheese, or longer for more firm cheese. Tip: You can squeeze the cheesecloth to remove whey faster. But be careful, it's hot.

6. Taste the cheese and add more salt if desired.

7. Serve fresh or refrigerate covered up to 4 days.

8. Yields about 190 g, or 1 cup of cheese.

Note: When you heat the milk or after you strain it you can experiment with adding fresh or dried herbs and/or spices!

Note: Leftover whey can be used in baking bread.

Here I make a batch with 2 cups of milk:

Prepare a strainer with cheese cloth. I had 2 layers of cheese cloth.

Gradually heat the milk + salt mixture, while stirring, until it reaches 185°F. Then remove from the heat.

Once it's off the heat, pour in the lemon juice and stir for 2 minutes.

After 2 minutes of stirring it will look like this. Tip: If the liquid (whey) isn't clear try stirring in more lemon juice. Otherwise cover and let sit for 20 minutes.

After resting 20 minutes you can see a clear separation of the curds and whey. Next we will strain it.

Pour into the prepared strainer.

Cheese after resting and squeezing some whey out. It's ready!

Enjoy!!!