Cheese Making

I used Mountain Fresh Creamery whole milk to make cheese today.

Their milk is Grade A Pasteurized and Non-Homogenized.

It is excellent for cheese making.

I tried making cheese with Horizons organic whole milk, 

and their milk barely yielded any curds.

1/2 gallon of milk makes appx. 2 cups of cheese.

Here's how to make it:

Pour half a gallon of milk into a large pot and cook on medium heat.

Stir often so milk will not burn.

Cook until milk begins to boil (reaches 180 degrees).

Tiny bubbles will form around the wall of the pot.

Immediately turn off burner, 

and pour in 1/2 cup of vinegar or lemon juice.

Stir milk slowly and watch as curds form out from the whey.

Let milk sit 5-10 minutes to make sure all of the curds have separated.

Put a cheesecloth over a strainer, and place the strainer over a large bowl.

Pour milk through strainer and curds will stay in the cloth.

Squeeze out excess whey from cheese.

You can add salt and herbs to your cheese if you would like.

You can serve or cook with the cheese immediately, 

or you can wrap it in the cloth and store in the refrigerator.   

I am storing my cheese in cloth bags from Nora Mill Granary.

I turn them inside out so the cheese doesn't get caught in the threads.

Enjoy!