• 1 gallon (3.78 liters) raw milk
  • 1/2 pint (236 ml) buttermilk

Yields about 700 g


Combine raw milk and buttermilk in a large jar.  Leave at a room temperature to ferment for about 12 hours).  Cover with a lid but don't clamp it.

At the end of the fermentation the cream will separate and the mixture will be very thick.

Fill a large pot 1/2 way with water and warm it up on the stove.

When the water is almost boiling (about 180° F /approx. 80º C or higher) carefully place the jar into the pot.  It doesn't matter if the water is below the milk level.  Let it heat up for about 10 minutes.  The milk will start separating into curds (solid) and whey (liquid).  

Line up a large colander with a large cheese cloth folded twice.  Carefully dump the milk mixture into it and drain.  You may have to use a spoon to empty the jar.  Tie a knot with a cheese cloth and hang it above a dish or your kitchen sink for a couple hours.

If you don't fully drain it, the farmers cheese will be very soft and tender, ready to eat.

A drier farmers cheese is perfect for cooking.

Store in the fridge, also could be frozen for future use.