Cheese Making

Last year, in 2010, Mr. Mike and I took a Cheese Making class from our local guru here in Minneapolis, Jodi Ohlsen Read, from Shepherds Way Farms. With just a few ingredients we learned that you can make ricotta or paneer from fresh milk. You just fill a large pot with 1 gallon of whole milk and 1/2 cup heavy cream. Heat slowly to a soft boil right around the time that a light foam starts to form, stirring slowly. Remove from heat and stir in 2 tablespoons of lemon juice. Set the pot aside and let the mixture separate into whey and the cheese (about 1/2 hr - 45 min) Scoop out the cheese into a strainer lined with cheese cloth and drain softly. Mix with herbs and salt for a fresh taste. We saved off the whey, which is still good when mixed with a shake. It has lots of good protein and elements in it. Also dogs, chickens, and pigs really like it mixed with food. Just a little bit though. After our first successful ricotta we tried paneer (press the ricotta till it is thick, cool, slice, and grill) we also bought some specialized cheese products to make mozzarella. Next would be a farm house cheddar. After that we'll have to invest in a cheese press and heat/humidifier to make some of the more high end cheeses. It's a process!