Cheeses labelled “farmer’s cheese” can be tricky to find, but making it takes very little time, and makes sense from a cost perspective, too.Julie Van Rosendaal/The Globe and Mail
In recent years, cottage cheese has seen its approval rating skyrocket to 1970s levels as influencers transform it into everything from ice cream to flourless bread in the name of boosting protein. Now, farmer’s cheese has entered the chat.
The umbrella term refers to a range of fresh, unaged cheeses that vary in texture from loose and spoonable (like ricotta, which is comparable in protein to cottage cheese) to firm and sliceable (like paneer). Farmers’ cheese can be made by separating milk into curds and whey over the stovetop – something commonly done on the farm.
We often associate curdling with milk that has gone bad – but when milk is intentionally exposed to heat and acid, the curds that form become the building blocks for cheesemaking. They are sometimes left loose, and the degree to which the curds are drained and pressed determines the cheese’s final texture. Simply scooping the curds out of the pot into a sieve gives you delicious ricotta – with smaller curds and a drier texture compared to cottage cheese, it appeals to those who find cottage cheese slimy. Add a little weight for a short amount of time, and the pressed cheese can be cut into wedges or cubes, or rolled into a log or tiny balls.
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Cheeses labelled “farmer’s cheese” can be tricky to find, but making it takes very little time, and makes sense from a cost perspective; at the time of writing this, 475 grams of ricotta retailed for $9.49-$9.79 at two of the country’s largest grocery chains, and four litres of 3.25 per cent (homogenized) milk, which produces about 600 grams of cheese, was $6.69. You’ll be left with nearly a litre of whey, which contains protein and other nutrients and can be used in place of water or milk in baked goods or pancakes, or used in smoothies or oatmeal.
Farmer’s Cheese
Fresh farmer’s cheese is infinitely versatile – eat it as you would cottage cheese, or layer it in lasagna, or drizzle it with honey and chili oil or whatever you like to top cheese with. It can be made out of any quantity of milk – just aim for about 2 tablespoons vinegar to each litre of milk. (It does not need to be organic or low-pasteurized.)
- 2 litres 3.25 per cent (homogenized) milk
- 1/4 cup white vinegar
- salt, to taste (optional)
In a small pot or Dutch oven, heat the milk until the surface starts to shimmer and bubbles start to appear. Watch it carefully so it doesn’t come to a boil and boil over.
Turn off the heat and add the vinegar. Stir it gently for about 10 seconds, then let it sit for about 20 minutes. You’ll see the curds separate and clump together. With a slotted spoon, spider or sieve, scoop out the curds into a fine sieve or colander lined with cheesecloth and set over a bowl.
What you should have is cheese curds floating in clear yellow whey. If what’s left in the pot still looks milky, put it back over the heat and add a little more vinegar (or even lemon juice) and let it stand again. Save the whey for baking or adding to smoothies or oatmeal.
Drain the curds, sprinkling with salt if you like, and if you want a firmer cheese, put a small plate and a weight – a can or jar or something heavy – on top. Refrigerate for several hours or overnight, and unwrap when you’re ready for it.
Makes about 300 grams of cheese.
