We get raw milk every week from a wonderful little Amish farm where we own a cow share, and by the week’s end we sometimes have milk left over. So I started looking for some easy ways to use it up, and I ended up with this great recipe for making a simple farm cheese. The flavor is similar to a mozzarella cheese and the kids love it! I was completely surprised by how easy this was to make.
- ½ Gallon of Room Temperature Cream from Raw Milk *You can use an entire gallon of milk if you don’t want to separate the cream and it will work just as well.
- ¼ c. Apple Cider Vinegar *More or less depending on the curds.
- 1 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
- Cheese Cloth (I used a bird’s eye cloth diaper and it worked great.)
- Cooking Pan
- Bring the cream to a boil on medium heat stirring very often.
- Once it boils, turn the heat down low and slowly add the vinegar until you see the curds start to separate from the whey. *You can continue to add more vinegar until it stops curding.
- Strain into a colander lined with the cloth. *You can put a bowl under the colander to save the whey to soak grains or use to boil stock.
- Salt to taste and lightly mix.
- Pick up the four corners and twist out as much of the whey as you can. (You may want to let it cool a bit.)
- Tie up the four corners and let it hang for an hour or two.
- Cut and serve!
I modified this recipe from The Nourished Kitchen and WikiHow.
*If this recipe has inspired you to try some more challenging and complex cheese recipes, I recommend checking out Cultures for Health and you will enter into an amazing world of cheese making possibilities.
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