Making soft cheese from fresh, raw milk is not only easy, it’s creative! You can add almost anything to our basic recipe, below, to create a unique and enjoyable appetizer. Here are some of our ideas (the list could go on and on!) to create one of a kind cheese for your next party. It’s mix and match, like picking toppings for a pizza, so go ahead, add what you want and be creative!
~Fruits and Nuts Cheeses~
pineapple
cranberries
raisins
chopped dates or figs
chopped apples
walnuts
pecans
diced almonds
~Veggies Cheeses~
chopped celery
grated carrots
chopped peppers, such as jalapeno
chopped bell peppers
chopped radishes
finely chopped garlic
finely chopped onion
chopped parsley
~Spices~
cinnamon
basil
oregano
rosemary
tarragon
crushed red pepper
garlic powder
onion powder
dried parsley
dill
Raw Milk Soft Cheese from One Ash Homestead
1 gallon raw cows milk (this can be done with any milk, just not UltraPasturized)
1/2 cup white vinegar, lemon juice, or a combination
salt to taste (about 1/2 tsp.)
Bring the milk almost to a boil, stirring consistently to avoid scorching.
(you’ll see foaming around the edges of your pan as this gets to the right temperature)
Remove from the heat and stir in the vinegar.
Let sit until curds develop, stirring gently.
Pour mixture into a cheesecloth lined strainer and drain off the whey (liquid).
Pulling the corners of the cheesecloth together, form a cheesecloth bag
around the curds and gently squeeze off the excess whey.
Continue this process until you have the desired moisture level
in your cheese, or hang your cheesecloth bag of curds to drain.
Pour the cheese curds into a bowl and salt to taste.
Add any additional ingredients and mix thoroughly with a spoon or pastry blender.
Enjoy!
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