Supplies you will need:
- Large pot (big enough to hold a gallon of milk)
- long handled wooden spoon
- large strainer
- Cheese cloth or cotton dish towel.
- 4-6 ramekins
- Plastic wrap
- 1 Gallon Whole Milk (Raw or pasteurized. Yes you can use skim but don’t, I have made this with Lactose free milk and it worked just fine)
- 1/2 cup apple cider vinegar
- Salt and ground herbs of your choice
Heat your milk to a rolling boil. (while waiting for milk to boil, set up your strainer lined with towel and line your, ramekins with plastic wrap.
Turn off the heat and add vinegar. The milk should begin separating right away, just leave it alone for 20 min. You want to fully separate the whey from the curds (whey should be yellowish clear, not milky looking).
Once separated, pour the whey and curds into your colander lined with cheesecloth over another large pot or bowl. (you could do this over the sink, but why waste all that useful whey?).
Add a tablespoon of salt to the curds right there while still in the dish towel and with the wooden spoon stir and mash in, this will also get some more of the whey out. Once the salt is in I pull the towel up around the curds and squeeze out more whey. Think, keep enough whey in it to keep it molded together without making it to dry and crumbly. Now I divide the curds up into the ramekins lined with plastic wrap, don’t pack it down yet, we are going to flavor them up first!
Before you start seasoning them up, taste your salted cheese to see if you have enough in, if not add a pinch more to taste.
Now is when you get to be creative!
Some that I like are:
- Salt and Pepper, Just add fresh ground pepper (to taste) to your already salted cheese, sound simple but one of my favorites. I do pepper corns in my coffee grinder.
- Fresh Chives
- Chopped garlic, and fresh Rosemary
Get creative the possibility’s are endless!
Once seasoned up, pack firmly down in ramekin and cover with plastic wrap and chill in fridge for at least 4 hours.
When ready to serve you can pop them right out of the plastic wrap on to a plate as is, or drizzle olive oil on top, and serve with crackers. I crumble it to use in salads also.
Note: Whey is packed with good stuff! I like to make pasta on days I make farmers cheese, and I cook my pasta in the Whey, it adds flavor and nutrients.