How to Make Farmer's Cheese

This simple cheese is known as soft farmer's cheese and "chevre." "Farmer's cheese" can refer to any of a number of different soft home-made cheeses which are eaten fresh. "Chevre," which actually means goat, refers to cheeses made from goats milk.



  1. Warm milk to room temperature (68-70F)
  2. Dissolve 1/2 of a rennet tablet in 1/4 cup luke warm water.
  3. Stir in buttermilk, mix thoroughly.
  4. Stir in rennet, mix thoroughly, cover, let sit for 24 hours.
  5. Check for clean break. The curd should be firm enough to cut into 1/2 inch cubes.
  6. Ladle the curds into a sterile cheese cloth in a strainer (or colander), and suspend in a refrigerator or cool place.
  7. Let the whey drain for 24 hours in a cool place.
  8. Salt to taste (about 1-2 teaspoons), store covered in the refrigerator for a week or two. Eat soon as this cheese will not keep for much longer.


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