- about a half gallon of raw milk (I had removed a lot of the cream so it was no longer whole milk)
- 1/4 cup cider vinegar
- optional and SO worth it: fresh chopped herbs. I used oregano, rosemary and sage. I also put in some dried pequin peppers (super hot) i recommend that highly.
- sea salt
Be sure to save your whey. It is very useful in lacto fermenting, subbing for water or juice in recipes, etc. I saved some in specific tablespoon quantities in my ice cube trays to use later. I'll be making my whey biscuits again tonight, as well, to accompany our turkey/hominy stew.
I will be making this cheese about every time we buy a gallon of raw milk. SO good. Spicey and very herby. The herbs and salt also help to draw out more moisture as well as flavor. Make sure you add enough salt, or salt a bit more when serving, this is also a friable cheese.