Since we’re focusing on the Real Food Challenge this month, all of us here at Not Dabbling want to provide as many recipes as we can, ranging from simple to advanced. Each of us hopes that all of you can find something new to try that you can incorporate into your own Challenge. Also, make sure you post your progress with the Challenge here by Sunday. Everyone who comments or links on their progress will be entered for a chance to win a copy of “Food Inc” – the film that prompted this Challenge.
This makes a wonderful crumbly mild cheese that melts fabulously on top of pizzas or beans, inside burritos or pierogies. Some call it Queso Blanco, others call it Farmer’s Cheese. Either way it’s probably the simplest cheese to make at home without any fancy equipment or ingredients.
What you’ll need:
- Large, heavy bottomed pot
- Cheesecloth
- Strainer
- Thermometer that reads up to 180 F
- Slotted spoon
- 1 gallon raw or pasteurized milk – not ultra-pasteurized
- 1/4 cup lemon juice or vinegar
Heat milk to 180 F, slowly so it does not scald or boil. Once the milk reaches the desired temperature, turn down heat to a low simmer.
Add vinegar, stirring constantly. The milk will begin to form small curds. This process will take from 5-15 minutes.
Pour milk through a strainer lined with cheesecloth and allow to drain for about 30 minutes. Conserve this liquid (whey) for making sauerkraut, soaking veggies or grains.
Tie corners of cheesecloth together and twist gently to squeeze out extra whey and help to form a ball. Allow to rest until the cheese stops draining.
Crumble cheese for immediate use, or wrap with waxed paper to store for several days in the refrigerator. You can add salt or herbs for flavoring before you tie the cheesecloth 0r keep it plain to add to multiple dishes.
Not Dabbling In Normal 
I can’t believe how much of the farmer’s cheese I have made in the past when we had a lovely goat herd and six rambunctious children.
Now that there are only two of us and we have those “old” sensitive stomachs I haven’t make it forever.
I think I’ll get some raw milk and give it a whirl.
The milk I bought was to make cheese, then I made yogurt with it last night instead. Oops!
I’m so buying an extra gallon of milk tomorrow for this. Can you estimate about how much cheese you get from a gallon? (Or did you do that up there and I missed it?)
Thanks for this – I’ve been nervous about the daunting task of making cheese, but this looks absolutely do-able. Can’t wait to try it!
I probably get just shy of four cups worth of cheese from one gallon of milk. Let us know how it works for you. It’s so simple and tasty!
This recipe is about the same as the recipe I had for making ricotta cheese, which as you say, and I have since read, that ricotta is made from the whey. Do you have a recipe for making ricotta from whey, I just can’t imagine how that works.
I have used the whey when making whole wheat bread, just substituted it for water and it turned out very well.
Note to self: buy more milk! This looks totally do-able…I can add it to my current repertoire of DIY food!
Thanks for posting…
Ok, so the next gallon of raw milk goes to trying this. Questions – do I skim the cream off the milk, or is the cream part of this recipe? AND how do you add the herbs without losing the crumbly-ness of this cheese? If you mix in herbs – like with a fork – won’t the cheese smooth out?
Can’t wait to try it. Thank a lot
Emily in So. TX
I keep the cream in the milk for a softer, richer cheese. As for the herbs, add them to the cheese when the curds are still warm and soft by turning them in gently with a spoon. Do this just before you twist the cheesecloth and everything should solidify nicely.
THANK YOU! I am going to try this when I get more raw milk in two weeks. THANK YOU!!! Emily
I sometimes skim sometimes don’t (depends on how much butter I already have on hand). It’s really personal preference.
I have ricotta from whey directions here: http://www.sustainableeats.com/2009/04/15/making-mozzrella-and-whey-ricotta/.
I’ve never made queso blanco for some reason though. I have extra milk on hand right now. If I didn’t want to use vinegar or lemon juice do I use mesophilic culture? I’m guessing…
While I haven’t played much with mesophilic, I wonder if it would make the cheese a little harder than the vinegar or lemon juice.
I make whey ricotta when I make cheese as well.
I can’t wait to try this! Thanks for posting!
I love making quick cheeses like this. I make a similar cheese I use lemon juice, mix some salt in with the curds before pressing them in a tin can cheese press and rub it with salt on the outside and age for a few days in the fridge – it’s a delightful cracker cheese – MMMMM.
Here’s a photo: http://www.flickr.com/photos/chiotsrun/4072623022/
What a great, easy, recipe! I cannot wait to make some this evening. Thank you for posting.
Alright, we did it! We used a gallon of raw goat’s milk. The process was simple, worked just the way you said it would (love when that happens!) We now have about two pounds of fresh goat cheese… and I can’t muster up the courage to taste it. :o\ I’m the pickiest eater ever. And I really don’t care for dairy products. I’ll keep trying.
I did let my girls taste it, and they both promptly requested some with some fresh bread for a snack. Nothing feels better than feeding your kids real cheese and real bread for a snack, and seeing their happiness at such a “novel” snack.
One question – am I supposed to have this much whey leftover? I have no idea what I’m going to do with it all – like 3 quarts of it. How long will it keep in the fridge?
Anyway, thanks so much for showing us how easy this really is – my kids thank you. :o)
Yea, I too am curious about the whey.
Awesome! That is so fabulous!! I’m thrilled that your kids are loving it.
I add a touch of whey to almost everything we cook that calls for water. It’s even good for your pets since most of the water soluable nutrients have remained behind.
I have been corrected that whey made from an acid like vinegar cannot be used to make ricotta. (My family doesn’t care for ricotta so I’ve never tried it). I keep my whey for several weeks – up to a month between cheese making.
Because this wasn’t heated the whey would still work for lacto-fermenting foods but it’s also full of probiotics which work well in the garden or if you have livestock you can soak their feed in it. Some people even drink it!
Yep, definitely not going to be able to drink that – blech. I couldn’t even get my kids to try it, and they will try just about anything. Maybe I’ll see what the dog thinks.
I intend to do some lacto-fermenting, but I’m pretty sure I still won’t be able to use this much up.
I’ll see what else I can find about how to use it. If I find anything great, I’ll let y’all know.
Cool stuff, ladies and gents – you all are such an inspiration!
Julie, I soak all my baked goods the night before using 1/4 cup whey in the liquid to help break down the phytic acids. I go through quite a bit that way since I bake a lot of pancakes & breads. Don’t use 100% whey though or it will change the texture, or at least be prepared for some flops if you experiment. And it really does wonders for the garden too. I’ve heard of people adding it to the bath water to soften the skin (think milk bath).
Great examples, I’ll have to try it in the bathtub! Just watch the pH of your garden – too much vinegar or lemon juice could burn your plants. Or stick to watering your acid lovers only, like azaleas, hibiscus, and rhodies.
that’s a really good point about the pH. I use cheese culture so it’s never an issue for me. I should have thought of that though.
Nah, I’m high-ranking Newb around here and I revel in all of it’s glory!
If you can’t tell, I don’t take myself too seriously. We can’t think of everything nor should we be expected to!
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