Deliciously Easy Farmstead Cheese Recipe
Equipment
- 1 Large Pot Stock pot, Dutch oven, etc (Just needs to be able to hold a gallon of milk.)
- 1 Large Spoon I use a wooden spoon.
- 1 Cooking Thermometer
- Cheesecloth
- Twine
- 1 Large Bowl
- 1 Colander
Ingredients
- 1 Gallon Whole Fat Milk I use raw milk
- Salt To taste
- 1/2 Cup White Vinegar
Instructions
- In a large pot, pour in your whole milk and bring it to a soft boil.
- Make sure you stir it from time to time or else you’ll have scorch the milk at the bottom of your pan
- Heat your milk to 190 F and then turn off the heat.
- Slowly add in your white vinegar and stir gently. Your milk will begin to curdle and look kind of chunky.
- Let your milk mixture sit for about 15 minutes. Do not stir or mess with it.
- Put your colander over your large bowl or pan and drape a bit of damp cheesecloth inside.
- Carefully pour your curds over the cheese cloth to separate the curds from whey.
- Wrap the cheesecloth around the curds and twist out as much whey as possible.
- Once you squeeze out most of the whey your farmstead cheese will look crumbly. That’s okay, you can add a little whey if you want more moisture. But now is the time you will add salt to your farmstead cheese and mix it together. Salt it to taste. I like my cheese a little saltier so I usually use a bit more salt.
- Wrap the cheese back in the cheese cloth and form it into a mound. I leave it in the colander to get rid of more weigh. Leave it in the fridge for about an hour or two.
- Once formed removed the cheese cloth and serve or wrap up well it up well and store in your fridge until you’re ready to use it.
Notes
If you want to flavor your cheese with herbs, then after the 15 minute mark you will add your herbs to the cheese before pouring it through the cheesecloth.