Homemade Fresh Farm Cheese - Ser
If you cannot obtain fresh, raw milk, use a milk that is not very pasturized (low-heat pasturized).
Ultra-pasturized milk has had most/all its proteins destroyed, and therefore little is left in it that can curdle into cheese.
Read the whole recipe before you start. Tools you will need: pot large enough to hold a gallon of milk. Cheesecloth. Something to tie the cheesecloth with. Another pot that fits nicely under heavy weight of your strainer.
Also, you can play with flavors! During straining time, maybe you can add a pinch of pepper or curry, or basil or oregano, or ... ?!
After you drain your cheese, you don't have to discard the liquid. There are many things to do with whey: make ricotta! ("Ri-cotta" means "re-cooked". Ricotta is a cheese made from using whey of previous cheese-making). Drink it straight up like my mom and uncle do, it can be used in smoothies, also in bread making, nutritional supplement for pets, and in making yogurt.
- 1 gal
- 2 c
- cultured buttermilk
- 1 1/2 Tbsp
- white vinegar
- 1/4 tsp
Or, tie it up and leave it in the strainer and place something heavy on top.