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Your Own Homemade Farmers Cheese

by Liam Williams
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Most of us love cheese and the insanely wide range of ways you could possibly use it in the kitchen and more importantly, in the dining room. Cheese has been a staple food for centuries, once regarded as food for the poor lower class in most of the medieval Western World, is now a staple of thousands of popular dishes across the world. Pizza, grilled cheese, fondue, raclette, mac’n’cheese, cheeseburgers, all revolve around the stuff, and today we’re going to show you how to make it, in its simplest form.

Farmer’s cheese is among one of the easiest cheeses to make because it doesn’t take very long and no additives like rennet are necessary. It consists of milk and a little bit of vinegar, and some salt and herbs if you’re feeling adventurous.

The earliest evidence of cheese was found in clay pots, predating recorded history well over 7,000 years ago. It was a result of ancient methods of transporting milk in ruminants’ bladder or stomach where the enzyme, rennet causes it to curdle. During the Roman empire it became a valued enterprise, they loved foreign cheese.

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[…] Some traditional cooking requires the use of staple items, that are native to that area. Nevada uses Norwegian Brown Cheese (Brunost) in many of her recipes.  The cheese is considered iconic and traces back to 1863. Its sweet, yet salty and nutty, with a hint of caramel flavors. Brown cheese or ‘Brunost’ is a by-product of cheese-making. The leftover whey cooks down until it caramelizes and turns a lovely deep brown color. It’s important to reuse waste where we can and ancient cooking techniques show this has always been the way it’s supposed to be! In Texas, we love cheese and it pairs well with many recipes. You can learn to make your own farmer’s cheese here.  […]


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