This year, I’ve been getting fresh raw milk, for my dog. Actually, mostly just cream, to make butter. But I just asked my girl over the holidays if she could spare two gallons for me to try making cheese with.
The first batch, my sister and I used with this recipe, and a liquid rennet. We watered down the rennet (which I didn’t think the recipe meant but Josie thought it did mean), which may have not been the right step, but the milk was five days old at that day.
We used this fabric square to drain the whey out, and the cheese had a cheese taste and cream cheese consistency.
We tried to stretch it in heat, but it disentigrated.
We stored it in whey but it got gooey.
We had some on bread and it was buttery and creamy.
Into our next pot of two day old milk we put undiluted liquid rennet and set the milk for 15 minutes (the first batch we set for 55). It cut lovely, as I hoped it would!
Curds and whey
It became easy to separate the curds from the whey, and was easy to stretch in the heated whey. I heated the whey to 150F instead of 170, and heated the cheese to 125 to stretch due to impatience 😂)
Stored in water,
Baked on pizza!
Disco Chicken of Love
sTate fair ready!
seed starting 2019
ky state fair quilt
A sustainability major at U of L, beginning farmer, crafter, and writer.