Today, we’re making fresh, creamy Farmer’s Cheese with just two ingredients — whole milk and sour cream! 🥛
You’ll need:
• 1 gallon whole milk (3.78 L)
• 2–3 tbsp sour cream
Instructions:
1. In a large pot, combine sour cream and a little milk. Mix until smooth.
2. Add the rest of the milk, stir, and leave at room temperature for 48 hours.
3. After 48 hours, the milk will be slightly thick on top. Heat on very low for about 1 hour, until curds form and whey separates.
⚠️ Do not boil — this keeps the cheese soft.
4. Pour into a cheesecloth-lined strainer and let the whey drain. For best results, hang the cheesecloth overnight.
💡 Yield: about 700 g (1.5 lbs) of fresh Farmer’s Cheese. Best eaten within 48 hours.
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