Making Cheese

Raw milk at my favorite farm is quite cheap and really good. Two liters of it went into a tupperware container with a lid. Cream formed on top day 2, and by day 4, the milk had become solid enough to put into cheese cloth to allow the excess liquid to drain off:


Once strained, sliced on a plate, we drizzled it with a vinaigette and devoured it as an appetizer! It was very tender and creamy with a just a little bit of acidity.

I'd like to make this cheese (or fromage blanc?) again soon, it's so easy and healthy. I know those cows at the farm eat only the best grasses, the omega factor must be off the charts.
Bon appetit!