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Farmstead Cheese Making Recipe

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I like to think that this was the the cheese that our Grandmothers made on the back of the stove; a simple and to the point means of preserving milk during the peak of the season when there was extra milk. There was a time when our ancestors lived mostly on farms and grew or made everything they used and ate. Revisiting our history through these wonderful recipes is one of the many reasons people are starting to make cheese at home once more.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author


  • 2 Gallons of Milk (not ultra-pasteurized)
  • 1 Packet C101 Mesophilic Culture
  • 1/2 tsp (2.5 ml) single strength Liquid Rennet
  • 3 tsp Salt
  • 3/4 tsp Annatto Cheese Coloring (optional)
  • Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Large Colander
  • Butter Muslin
  • M3 Small Cheese Mold
  • Cheese Press
  • Draining Mat