Using Raw Milk to Make Cheese

ByJess Hamilton Last updated on

Are you a raw foodie looking for new and exciting ways to use your raw milk? Look no further than making your own cheese! Not only is it delicious, but it’s also surprisingly easy to make. In this post, we’ll go through the steps of using raw milk to make cheese.

Gathering Supplies

Before starting, gather all of the supplies needed for making cheese. You will need:

Read more: Using Raw Milk to Make Yogurt

  • A large pot
  • Thermometer
  • Cheesecloth
  • Rennet tablets or liquid rennet
  • Salt

You can find these items at most grocery stores or online. Make sure that everything is clean and sanitized before beginning.

Heating the Milk

Pour your raw milk into a large pot and heat it over medium-low heat until it reaches 86°F (30°C). Stir occasionally to prevent burning on the bottom of the pot.

Once it has reached 86°F (30°C), remove from heat and add in your rennet according to package instructions. Stir gently for about 10 seconds, then let sit undisturbed for around an hour until curds have formed.

Read more: Using Raw Milk to Make Butter

Separating Curds and Whey

After an hour has passed, check if the curd has fully developed by cutting a small slit with a knife. If clear whey comes out when you insert the knife, that means that enough acid has been produced by fermentation and coagulation.

Next up is separating curds from whey: cut them into cubes using either long knives or wire cutters until they are roughly pea-sized pieces sitting in greenish-yellow serum called whey. Then leave them alone again for ten minutes so they could settle down at bottom of container which makes next step easier – draining off excess fluid without losing anything important!

Drain off as much whey as possible using cheesecloth (or muslin) lined colander placed above another pot, bowl or sink. Once most of the whey has been removed, add salt to taste and mix in gently.

Pressing the Cheese

Now it’s time to press your cheese! Take a cheesecloth-lined container (like a small basket) and fill it with your curds. Then fold over any excess cheesecloth on top to cover them up before placing another weighty object like a large can or bottle on top. This is called pressing.

Leave this for around 24 hours so that all the remaining serum drips out – you could also use smaller weights during this time period depending upon how much pressure you want applied; more will result in firmer cheeses while less gives softer ones.

Afterward, remove from press then unwrap cloth and let sit at room temperature for several days until desired texture is achieved. Voila- there you have homemade cheese made with raw milk!

Conclusion

Making cheese with raw milk isn’t as difficult as it may seem – anyone can do it! All that’s required are some basic ingredients and equipment which are easy enough to find online or at grocery stores near you. Not only does making your own cheese save money, but it also provides an opportunity for creative expression when experimenting with different flavors and styles of cheeses. So what are you waiting for? Give raw milk cheese-making a try today!

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