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Raw milk farmer's cheese recipe: a bowl of raw milk farmer's cheese on table with flatbread on the side

Raw Milk Farmer's Cheese

A simple traditional raw milk farmer’s cheese recipe made from soured milk. Beginner-friendly, flexible, and perfect for reducing food waste.
Prep Time 10 minutes
Cook Time 10 minutes
draining time 2 hours
Total Time 2 hours 20 minutes
Serving Size 9 oz (250g) cheese

Equipment

  • Glass jar or bowl
  • stainless steel pot
  • Large spoon or ladle
  • Cheesecloth or cotton tea towel
  • colander
  • Large bowl or pot
  • Food thermometer (optional)

Ingredients

  • 2 quarts (liters) whole raw milk
  • 1-2 tsp fine salt (optional)

Instructions

  • Pour raw milk into a clean jar, cover loosely, and leave at room temperature (20–24°C) for 1–3 days until fully clabbered and thick like yogurt, with visible separation of curds and whey.
  • When ready, gently transfer the clabbered milk into a heavy-bottomed pot and warm slowly over low heat to about 38–43°C (100–110°F), stirring very gently. Do not over-stir, as this can break the curds.
  • Once the curds fully separate and the whey turns clear and yellowish, remove from heat.
  • Line a colander with cheesecloth or a clean cotton towel and set over a bowl. Carefully ladle the curds into it and let drain for several hours, or hang for about 1 hour for a firmer cheese.
  • When drained to your liking, transfer to a bowl, add about 1-2 tsp salt (optional), and mix well. Taste and adjust seasoning.
  • The cheese is now ready to eat or store in the refrigerator.

Notes

Quick Tips
  • Let milk clabber fully—don’t rush this step for best flavor.
  • Handle curds gently to avoid breaking them and losing yield.
  • Use low, gentle heat—no boiling or fast heating.
  • Drain longer for firmer cheese, shorter for soft and spreadable.
  • A little salt goes a long way for flavor and preservation.
  • If too dry, mix in a spoon of cream or yogurt to soften.
Storage Tips
  • Store farmer’s cheese in an airtight container or sealed jar in the coldest part of the refrigerator for 3–5 days (up to 1 week if well-drained).
  • It can be frozen for 2–3 months, but will become more crumbly after thawing—best used in cooking or baking.
  • If it smells off (not just tangy), or shows mold or slime, discard.
  • To refresh dried-out cheese, mix in a little cream or yogurt to restore moisture.