Y'all, this couldn't be easier.
1 gallon organic, whole fat milk
1 quart buttermilk
Big pot
Heat over medium high heat until the milk's at around 175 degrees.
That's when you get curds and whey. :D
Line a colander with cheesecloth and ladle the curds and whey in.
Drain the whey out (try not to squish the curds).
Let the cheese drain at least 15 more minutes. Then?
No comments:
Post a Comment