Cheese Curds Recipe (2 gallons — double as needed) 2 gallons raw milk 1/8 teaspoon cheddar culture 1/2 teaspoon liquid rennet dissolved in 1/2 cup warm water 2 tablespoons cheese salt 1/4 teaspoon annatto if you want it orange or marbled — quantity will vary! Heat milk to 88°F. I bring mine straight in from the cow, but if you are using refrigerated milk do this slowly. I like to fill a sink with very hot water and put my milk pot in the hot water. If making marbled cheddar, divide the milk into
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2 Ingredient Mozzarella Cheese Did you know that all you need are 2 Ingredients to make fresh, gooey, stretchy mozzarella cheese at home- Fresh Buffalo Milk & Vinegar! The trick is to curdle milk at the right temperature- 46C, rest it for 10 minutes and then squeeze it out. Right now it is grainy in texture, so cook it in a non stick pan at medium heat for 5-6 minutes till it becomes smooth & stretchy. Shape it into a ball and immerse in ice cold water for 15 minutes. now enjoy! #mozzarella #che
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