Homemade Farmers Cheese with Greek Yogurt

Make your own homemade farmers cheese with this easy recipe using Greek yogurt and whole milk. With just three ingredients—Greek yogurt, sour cream, and milk—you can create fresh, creamy, and nutrient-rich cheese right in your kitchen. This farmers cheese recipe is a simple, healthy alternative to store-bought cheese and perfect for anyone looking to make dairy products at home. Ideal for spreading on bread, adding to salads, or mixing into your favorite dishes, this homemade cheese is versatile and delicious.

The process takes several days, but the result is a fresh, creamy, and protein-packed cheese. Whether you’re interested in learning how to make cheese at home or you’re a fan of fresh Greek yogurt recipes, this recipe is a must-try. The cheese can be enjoyed fresh, refrigerated, or even frozen for later use. Don’t forget to save the whey—a nutritious byproduct that can be used in baking or smoothies.

This homemade Farmers Cheese recipe made with Greek yogurt is simple, delicious, and a great way to create your own fresh cheese at home. Made with just three ingredients—whole milk, full-fat Greek yogurt, and sour cream—it’s a healthy, customizable alternative to store-bought cheese. The process of making this farmers cheese spans four days, but the result is well worth the wait!

Ingredients

• 1 gallon whole milk, preferably organic, room temperature
• 35 oz tub full-fat Greek yogurt, room temperature
• 2 tbsp sour cream

Instructions

Day 1:

1. In a large stainless steel pot, whisk together the whole milk, Greek yogurt, and sour cream.
2. Cover the pot and place it in a warm oven (set at 100˚F if possible, or lower if your oven only goes to 170˚F) for about 1 hour until it reaches a lukewarm temperature.
3. After heating, cover the pot and place it in a warm room for 24 hours. The mixture should thicken to a consistency similar to sweetened condensed milk and pull slightly when lifted with a spoon. Do not stir.

Day 2:

1. After 24 hours, heat the mixture over low heat on the stove for 40 minutes, ensuring it stays warm but not boiling. Do not stir to preserve the protein.
2. Remove from heat and place it back in a warm room for another 24 hours. It should now have the consistency of regular yogurt.

Day 3:

1. Heat the mixture again on the stove over medium-low heat for about 40 minutes. At this stage, the cheese will begin to separate from the whey.
2. Turn off the heat and let the mixture sit, covered, for another 1 hour to allow the curds to fully separate from the whey.
3. Place two layers of very fine cheesecloth over a large colander set inside a large bowl. Pour the cheese mixture over the cloth.
4. Save the liquid (called whey) for later use, like adding it to baking or smoothies.
5. Tie the cheesecloth and place the wrapped cheese on a cutting board in the sink or a baking dish. Place a heavy weight (like a cast iron pot or a large jug of water) on top and let the cheese sit for 8-10 hours to squeeze out excess liquid.

Day 4:

1. Unwrap your farmers cheese, and it’s ready to enjoy! If not using immediately, refrigerate it.

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Tips

• Patience is key: This recipe takes several days, but the result is well worth the wait.
• Monitor temperature: Keep your mixture at a low temperature to preserve the healthy proteins in the milk.
• Use fresh ingredients: Using organic milk and full-fat Greek yogurt yields the best flavor and texture.
• Save the whey: Don’t discard the leftover liquid (whey) – it’s packed with nutrients and can be used in baking or as a base for soups and smoothies.

Variations and Substitutions

• Flavoring: Add herbs such as dill, garlic, or chives to infuse extra flavor into the cheese.
• Milk alternatives: Try using almond milk or coconut milk if you’re looking for a dairy-free version (note: the consistency may vary).
• Probiotic boost: To increase the probiotic content, add a probiotic capsule or cultured buttermilk instead of sour cream.

FAQs

Q: Can I use non-dairy milk for this recipe?
A: Yes, non-dairy milk can be used, but the final texture and flavor may differ slightly. Almond, soy, or oat milk are popular options.

Q: How long does the farmers cheese last?
A: Homemade farmers cheese will last in the fridge for up to 1 week. Make sure to store it in an airtight container.

Q: Can I freeze farmers cheese?
A: Yes, you can freeze it for up to 3 months. Thaw in the fridge before using.

Serving Suggestions

• Serve your farmers cheese spread on crackers or toast.
• Add it to salads for a fresh and creamy topping.
• Use it as a filling for pastries or stuffed vegetables.
• Mix with fresh herbs or spices for a homemade dip.

Why You’ll Love This Recipe

This homemade farmers cheese with Greek yogurt is a simple yet rewarding project that lets you create fresh, healthy cheese at home. Perfect for anyone looking to make their own dairy products with minimal ingredients, it’s customizable, delicious, and can be enjoyed in a variety of dishes. Whether you’re spreading it on bread, using it in salads, or adding it to baked goods, this cheese is sure to become a pantry staple! Plus, it’s a great way to avoid preservatives and additives found in store-bought options.