In my last post I showed you how to make homemade butter from the cream that was on top of my raw milk. Well now I am making cheese from the leftover milk.
Start with a large pot. Rinse with water to help prevent the milk from burning.
Pour about 1/2 gallon of milk and start to cook on medium high.
While that is getting started get your vinegar ready. You will need about 1/4 cup. (Please note I have more measured because I put in about 1 1/2 gallons of milk)
Once your milk has reached 182 degrees take it off the stove.
Add your vinegar. The milk with separate fast into curds and whey.
Use a cheese cloth to drain the mixture.
You should be left with whey on the bottom and curds in the cloth.
Wrap the cheese in the cloth and drain as much water out as you can.
Let the rest drain in the refrigerator for a few hours. This is a very bland cheese after I tasted it. I need to find a whey 😉 to add some flavor.
You can store your whey and use it for other things. I am keeping mine to add to dry dog food.
The Zarb Homestead 