Archive for March, 2014
We’ve been getting wonderful local fresh, organic milk. I’ve been making a lot of yogurt and kefir but also have started making cheese. If you put salt in with the herbs, this makes a hard style herb/garlic cheese, wonderful for slicing and serving to company – if it lasts that long!
1 gallon whole milk, preferably fresh and organic
¼ to ½ cup Organic White Vinegar