Making cheese can be so rewarding–especially with a quick cheese that does not have to sit and age. Plus, what a great way to utilize an overabundance of milk (or a great milk sale!).
You don’t even have to start with raw milk. Just make sure that the milk is NOT ultra-pasteurized (plain old pasteurized will work) and check to make sure that it was sourced from somewhere semi-local because temperature fulgurations while being transported can inhibit the milk’s ability to form a curd.
Other than that, the process is pretty easy and straight-forward. Download these tips, tricks, and recipe to get started.
If you are looking for a good place to get cheese making supplies, www.makingcheese.com has some good stuff available–and some awesome recipes and tutorials.
Home Ec Revival 
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