Looking for a wholesome, homemade dairy delight that’s easy to make and incredibly versatile? This Homemade Farmer’s Cheese with Herbed Butter is a game-changer. With only a handful of simple ingredients—milk, vinegar, butter, and herbs—you can whip up a soft, tangy cheese that’s creamy, rich, and infused with the comforting flavors of Provencal herbs. Whether you’re spreading it on warm toast, pairing it with fruit, or crumbling it into salads, this recipe brings a delightful homemade touch to your kitchen.
Farmer’s cheese is a staple in many traditional cuisines, known for its mild flavor, soft curds, and adaptability in sweet or savory dishes. In this recipe, we take it a step further by folding in melted butter and dried herbs, creating a uniquely flavorful cheese that’s perfect for appetizers, breakfasts, or light meals.
Preparation Time: 10 minutes
Cook Time: 15 minutes
Draining/Rest Time: 1–2 hours
Total Time: About 2 hours 30 minutes
Yield: About 350–400g cheese (12–14 oz)
Cuisine: Eastern European with a Mediterranean herb twist
Ingredients
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1.5 liters of milk (6 ⅓ cups), whole milk preferred
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Salt, to taste
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2 tablespoons (30 ml) apple cider vinegar
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50 grams (¼ cup) melted butter
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1 tablespoon (15 ml) dried Provencal herbs (or a blend of thyme, oregano, rosemary, basil)
Step-by-Step Directions
1. Heat the Milk
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Pour the milk into a large saucepan and place over medium heat.
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Stir occasionally to prevent scorching and bring the milk just to a boil—when bubbles start forming around the edges and steam rises.
2. Add the Vinegar
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As soon as the milk begins to boil, remove it from the heat.
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Slowly pour in the apple cider vinegar while gently stirring in a circular motion.
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You will see curds beginning to separate from the whey immediately. Let the mixture sit undisturbed for 5–10 minutes to allow full curdling.
3. Strain the Curds
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Line a colander with cheesecloth or a clean thin towel and place it over a large bowl.
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Pour the curdled milk mixture into the cloth to strain out the whey.
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Gather the edges of the cloth and let the cheese drain for 1–2 hours, depending on your preferred consistency. For firmer cheese, let it drain longer.
4. Season and Add Butter
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After draining, transfer the cheese to a bowl.
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Add salt to taste, then stir in the melted butter and dried Provencal herbs.
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Mix gently but thoroughly until the cheese is evenly flavored and creamy.
5. Shape and Chill
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You can shape the cheese into a round using your hands or press it into a small mold or container.
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Refrigerate for at least 30 minutes before serving to allow flavors to meld and the butter to firm up.
Nutritional Information (Per 50g Serving)
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Calories: 130
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Protein: 6g
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Fat: 10g
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Carbohydrates: 2g
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Calcium: 100mg
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Sodium: 180mg
The Origins and Popularity of Farmer’s Cheese
Farmer’s cheese, also known as quark or tvorog in various countries, has roots in Central and Eastern Europe. It has been a cornerstone of traditional cooking for centuries due to its simplicity, affordability, and adaptability. Historically, it was made in homes using soured milk and served with potatoes, bread, or fruit.
Today, it’s enjoying a resurgence in popularity as people turn toward homemade foods with fewer preservatives. Its mild tang and tender texture make it a blank canvas for both sweet and savory dishes. Adding herbs and butter, as we do in this version, gives it a gourmet edge while keeping the rustic charm.
Reasons Why You’ll Love This Recipe
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Minimal Ingredients: Just five pantry and fridge staples are all you need.
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Versatile: Use it on toast, in sandwiches, or alongside fresh fruit.
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Customizable: Add your favorite herbs, spices, or even garlic for variation.
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No Special Equipment Required: A saucepan, cloth, and colander are all you need.
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Rich and Creamy Texture: Butter adds indulgence while herbs brighten up the flavor.
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Homemade Goodness: No preservatives, no additives—just fresh, wholesome cheese.
Health Benefits
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High in Protein: Essential for muscle repair and satiety.
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Calcium-Rich: Supports bone and dental health.
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Low Carb: Great for those on low-carb or keto-friendly diets.
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Probiotic Potential: If using raw or fermented milk, you may get additional gut-friendly bacteria.
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Heart-Healthy Herbs: Provencal herbs contain antioxidants and anti-inflammatory compounds.
Serving Suggestions
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With Bread: Spread on baguettes, flatbreads, or sourdough toast.
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As a Dip: Serve with crackers or veggie sticks as an appetizer.
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In Salads: Crumble over green salads, grain bowls, or pasta dishes.
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As a Filling: Use inside omelets, savory crepes, or sandwiches.
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Pair with Sweet Flavors: Serve with honey, figs, or dried fruit for a sweet-savory combo.
Cooking Tips
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Use Whole Milk: For the richest texture and best yield, always use whole milk. Avoid ultra-pasteurized milk if possible.
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Control Consistency: Shorter draining time yields softer cheese; longer makes it firmer.
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Freshness is Key: Use the cheese within 5–7 days for best taste and quality.
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Flavor Flexibility: Experiment with adding roasted garlic, chili flakes, sun-dried tomatoes, or lemon zest.
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Save the Whey: The leftover whey can be used in smoothies, soups, bread, or as a fertilizer for plants.
Variations to Try
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Garlic & Chive Farmer’s Cheese: Add 1 clove of minced garlic and 1 tablespoon of chopped chives instead of Provencal herbs.
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Sweet Cinnamon Honey Cheese: Skip the salt and herbs, and add 1 teaspoon cinnamon and 1 tablespoon honey for a spreadable sweet cheese.
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Spicy Chili Cheese: Stir in chili flakes and smoked paprika for a fiery twist.
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Lemon-Herb Cheese: Add 1 tablespoon fresh lemon juice and a zest for a citrusy note.
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Yogurt-Enriched Cheese: Mix in 2 tablespoons of Greek yogurt for extra creaminess.
Conclusion
This Homemade Farmer’s Cheese with Herbed Butter is the ultimate DIY kitchen project—quick, satisfying, and endlessly rewarding. With its luscious, creamy texture and burst of herbaceous flavor, it’s a wonderful way to elevate simple meals and snacks. Perfect on warm bread or spooned into salads, it brings both nutrition and delight to your plate.
Whether you’re looking to reduce processed foods in your diet or explore traditional cheese-making methods at home, this recipe is a beautiful starting point. Customize it to your liking and enjoy the rustic elegance of homemade cheese any day of the week.
10 Comprehensive FAQ Section
1. Can I use lemon juice instead of apple cider vinegar?
Yes, fresh lemon juice works just as well to curdle milk and will give a slightly different tang.
2. What type of milk should I use?
Whole milk is best for texture and flavor. Avoid UHT (ultra-heat treated) milk as it may not curdle properly.
3. How long will this cheese last in the fridge?
Stored in an airtight container, it will keep for 5 to 7 days.
4. Can I freeze the cheese?
Freezing is not recommended as the texture becomes crumbly after thawing.
5. What can I do with leftover whey?
Use it in smoothies, soups, bread dough, or even as a hair rinse or plant fertilizer.
6. Is this cheese suitable for people with lactose intolerance?
It still contains some lactose, though slightly reduced. Those highly sensitive should avoid it.
7. Can I use fresh herbs instead of dried?
Yes! Use about 2–3 tablespoons of finely chopped fresh herbs.
8. Can I make this cheese vegan?
For a vegan version, you would need to use plant-based milk with lemon juice and thickening agents like agar or tapioca starch—but it’s not a direct substitute.
9. Can I scale this recipe?
Absolutely. You can double or halve the ingredients based on how much cheese you want to make.
10. Is this cheese good for baking?
Yes! It can be used in stuffed pastries, savory pies, or crumbled into baked dishes.