Raw milk cheese is made from cow, goat or sheep milk that has not been pasteurized to kill such harmful bacteria as salmonella, escherichia coli and listeria perhaps present. While the Food and Drug Administration, or FDA, disapproves the use of raw milk and its products due to the risk of serious infectious diseases, its proponents can vouch for its health benefits. It may be best to consult a doctor before eating raw milk cheese, especially if you are vulnerable to infections due to your age, pregnancy or other conditions.
By Aaron Dykes and Melissa Melton
Homemade just tastes better plus, we get to control the ingredients.
Melissa and I got some raw milk from the farm and a simple cheese making kit. From there, we figured out how to make some simple and delicious farmers cheese from raw milk and take one more small step to self-sufficiency and self-reliance.
- Half a gallon of milk (we suggest the raw kind from cows who were not fed GMO grains).
- Citric acid powder (easily obtained from most health food stores, Ebay, etc.).
- Salt and preferred seasonings to taste.
- Add a teaspoon of citric acid powder into a half a cup of filtered water and stir to dissolve. Set aside.
- Pour half a gallon of milk into a double boiler thats already at a rolling boil.
- Wait until your thermometer says the milk is 185 degrees, or use your magical powers of observation to note when there are frothy bubbles …
So what’s so special about eating raw cheese? Well it’s the flavour that you notice first. When chomping into a piece of cheese made from organic, raw milk, you really taste the difference! There is a certain complexity about raw cheese that is noticed straightaway after that first bite; and then you know you’re onto something good! Flavour is the first stage of experiencing the way cheese was meant to be. Another bonus is that it’s actually good for you! Healthy, organic, raw milk is very beneficial to your health, adds good bacteria into your gut and brings its own package of digestive enzymes with it. Raw cheese abounds in enzymes that help to digest the fats and proteins. When the food you eat has abundant bacteria and enzymes, then the digestive system is not over taxed.
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