Farmers Cheese

We used to get raw milk every other week. It made the best latte and was so fun to play around with making cheese, yogurt, butter and ice cream. I made it quite a bit and my husband and I loved it. It is so easy and is a great first cheese making recipe. Now because of our busy schedule, I only buy raw milk when I have the time to go pick it up. I haven’t made this cheese in awhile, but it is so good!

*This is GLUTEN FREE*

Ingredients

• 1 gallon raw whole milk
• 1/2 cup vinegar or lemon juice
• pinch of salt

Directions

Slowly heat milk to 190 degrees. Add vinegar or lemon juice.

Let sit 10 minutes, until curdles

Place 4 layers of cheese cloth over large bowl. Pour curdled milk through cheese cloth to strain the whey. If whey is not yellow, but it is white, heat milk again slowly and re-strain.

Let drip for 1-2 hours. You can squeeze cloth to get all of the whey out.

Season with pepper and salt if desired. Serve with crackers.

Put whey into ice cube trays and freeze for 2 tablespoons servings of whey for fermented veggies. Recipe to come…

Store cheese in airtight container.