Heat whole milk with lemon zest in a large pot. Slowly bring up to a low boil, stirring constantly. Remove from heat once the milk boils.
Add lemon juice to the milk, stir through, and let sit until milk curdles. If milk does not curdle, add 1 tablespoon of white vinegar, and stir again.
Pour curdled milk through a colander lined with cheesecloth. Press out whey, and store the curds in the refrigerator. Use in recipes calling for Farmers cheese!
Can be used in place of ricotta or cottage cheese.