Sometimes life is hard. Sometimes there is just too much organic raw milk and we have to make some quick spredable cheese. Like I said – life can get really tough around here.
Our raw milk comes from our share in a dairy cooperative run by Deck Family Farm. I've posted in the past about how much I love raw milk. I love it especially when we are making cheese. The creaminess and flavor of the milk is so essential when making a fresh cheese, and nothing brings that out like fresh milk.
We used the Fromage Facile (French for Easy Cheese) recipe on this site of medeival recipes.
Making fresh (a.k.a. “green”) cheese is actually very easy. It takes very little time and is well worth the effort.
- 2 quarts milk
- 1/4 cup vinegar
- cream (for texture)
Heat milk to 195°F – if you don't have a kitchen thermometer then heat the milk slowly until it just starts to simmer. Remove from heat and add vinegar. Stir gently and let sit for 10 minutes. Strain through cheesecloth, wrap, and squeeze out as much whey as possible. Allow to drain for about an hour. Unwrap cheese and mix with a little salt and cream until desired flavor and texture is reached. The cheese can also be flavored with herbs, garlic, figs, dates, etc…
We added salt and lemon pepper after the cheese had drained. It was spredable, flavorful, and super fun for the kids to make. The moment when the vinegar pulls the milk solids into the curds was delightful for Brother-Bug.
In many areas its hard to get raw milk, and sometimes questionably legal. But if you have access to the magic of raw dairy, I want to strongly encourage you to try out not only the milk, but the magic that is making your own cheese. It takes very little skill, time, or effort to make wonderful soft cheese.
Go forth! Make cheese!