Summer Day 21 Make Farmer’s Cheese

farmer cheeseHave you ever wanted to make farmer’s cheese homemade?  We made farmer’s cheese which is super easy to make and a lot of fun to watch the curds and whey separate.  The cheese doesn’t age well so you have to eat it in within a week.  Here is how we made it into a science experiment and made some really yummy tasting cheese.

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To do the science part first you need to print the scientific method sheet.  The question we asked was: What happens to whole milk when you add heat and vinegar to it? We began by pouring a gallon of whole milk into a large pot and heating it on medium high to 190 degrees, then we added 1/4 cup vinegar, turned of the heat and watched the magic happen.  Let it set for 15 minutes then we squeezed out all the excess whey (water left behind after the milk), let it sit overnight in fridge and had cheese for our toast in the morning.

Farmer's Cheese

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super easy recipe but I suggest a cheese cloth to help way drain off easier
  • 1 Gallon Whole milk
  • ¼ cup vinegar
  • candy thermometer
  • large pot
  • slotted spoon
  • stainer
  • cheese cloth or towel
  1. Pour 1 gallon whole milk in pot
  2. Turn on heat - medium high - heat to 180-190 degrees
  3. add ¼ cup vinegar
  4. turn heat off
  5. let milk sit for 15 min
  6. Line cheese cloth in strainer
  7. Use slotted spoon to scoop out curds
  8. Pour the milk through the cloth to catch the curds - let the whey (liquid) drain off
  9. Gather the cloth around the cheese, and squeeze out as much of the whey as you can
  10. add seasoned salt, pepper to taste (you can add this before or after you strain)


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About Chrissie

Follow our crazy journey across America as we visit roadside oddities, historical land marks and beautiful landscapes. I have ton of ideas and review educational products that will help you get the most on your home school adventure. We are an Unschool family that believes the world is our classroom and is teaching our children to self direct their education to a better future.

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