Pour cow’s milk into a stockpot and place on stove.
Turn on to low heat and gradually work up to medium heat. You don’t want it at a high temperature as it will scorch the bottom of the pot causing the flavor of the cheese to be off.
Using your wooden spoon, gently stir your milk. Keeping a close eye on it because once it starts to boil it will start to rise and will boil over!
Bring your milk to a rapid boil and remove from heat.
Next step, let sit for 2 minutes. This will help with curd formation.
Pour in white vinegar, gently stir, and watch your curds separate from the whey!
Continue slowly stirring for 1 minute to firm up curds.
Pour into a collider that has been placed in a large bowl to strain out the whey and separate the cheese curds.
Stir the curds to remove the excess whey.
Add salt, fresh herbs, or seasoning to make this homemade farmers cheese your own.
Let cool a bit and serve!
Place this delicious mild white fresh cheese in an airtight container or a container with a plastic wrap covering for up to a week in the refrigerator or it can also be frozen.
