10 Raw Milk Cheese Recipes: Delicious And Easy To Make

Raw milk cheese is a delight for cheese enthusiasts and home chefs alike. These cheeses, made from unpasteurized milk, offer a unique and intense flavor profile. Crafting your own raw milk cheese is an art, and with these ten recipes, you can explore the world of cheese-making and create delicious, high-quality cheeses right in your kitchen.

1. Fresh Mozzarella

Fresh mozzarella is a soft, creamy cheese that pairs perfectly with tomatoes and basil. It’s a popular choice for pizza and salads, and making it at home is surprisingly easy.

Ingredients:

• Whole raw milk (preferably from a local farm)
• Citric acid
• Rennet
• Kosher salt
• Ice water

Instructions:

1. Warm the milk to 55°F (13°C). Add the citric acid and stir gently until dissolved.
2. Add the rennet and stir slowly for about 30 seconds. Cover and let it rest for 10 minutes.
3. The milk should now be curdled. Cut the curds into ¹⁄₂-inch cubes.
4. Heat the curds gently, stirring constantly, until the temperature reaches 88°F (31°C). Maintain this temperature for 10 minutes.
5. Remove the curds with a slotted spoon and place them in a microwave-safe bowl. Microwave on high for 1 minute.
6. Drain the whey and add ice water to the curds. Knead the curds with your hands for 3-5 minutes.
7. Sprinkle salt over the curds and knead again. Shape the cheese into a ball and enjoy your fresh mozzarella!

2. Farmhouse Cheddar

Farmhouse cheddar is a classic, sharp, and flavorful cheese. It’s perfect for grating and melting, and its complex flavor develops over time as it ages.

Ingredients:

• Whole raw milk
• Calf rennet
• Cheese salt
• Non-chlorinated water

Instructions:

1. Warm the milk to 30°C (86°F). Add the diluted rennet and stir gently for 30 seconds.
2. Cover and let it set for 45 minutes, or until a clean break is achieved.
3. Cut the curds into ¹⁄₂-inch cubes and let them rest for 10 minutes.
4. Slowly heat the curds to 35°C (95°F), stirring gently. Maintain this temperature for 45 minutes.
5. Pour off the whey and gently stir the curds for 10 minutes.
6. Line a colander with cheesecloth and transfer the curds. Let them drain for 20 minutes.
7. Sprinkle salt over the curds and gently mix. Press the cheese into a mold and let it age for at least 60 days.

3. Goat’s Milk Feta

Goat’s milk feta is a creamy, tangy cheese with a distinctive flavor. It’s a great addition to salads and is perfect for crumbing and frying.

Ingredients:

• Goat’s milk
• Goat rennet
• Cheese salt
• Brine solution (water, salt, and vinegar)

Instructions:

1. Warm the milk to 30°C (86°F). Add the diluted rennet and stir gently for 30 seconds.
2. Cover and let it set for 45 minutes, or until a clean break is achieved.
3. Cut the curds into ¹⁄₂-inch cubes and let them rest for 10 minutes.
4. Slowly heat the curds to 35°C (95°F), stirring gently. Maintain this temperature for 45 minutes.
5. Pour off the whey and gently stir the curds for 10 minutes.
6. Line a colander with cheesecloth and transfer the curds. Let them drain for 20 minutes.
7. Sprinkle salt over the curds and gently mix. Press the cheese into a mold and submerge it in brine for at least 24 hours.

4. Camembert

Camembert is a soft, creamy cheese with a white, bloomy rind. It’s perfect for spreading on bread or crackers and is often enjoyed with a glass of wine.

Ingredients:

• Whole raw milk
• Camembert culture
• Calf rennet
• Cheese salt

Instructions:

1. Warm the milk to 28°C (82°F). Add the culture and stir gently for 1 minute.
2. Let the milk ripen for 1 hour, then add the diluted rennet and stir gently for 30 seconds.
3. Cover and let it set for 45 minutes, or until a clean break is achieved.
4. Cut the curds into ¹⁄₂-inch cubes and let them rest for 10 minutes.
5. Slowly heat the curds to 32°C (90°F), stirring gently. Maintain this temperature for 30 minutes.
6. Pour off the whey and gently stir the curds for 10 minutes.
7. Line a colander with cheesecloth and transfer the curds. Let them drain for 1 hour.
8. Sprinkle salt over the curds and gently mix. Press the cheese into a mold and let it age for at least 30 days.

5. Gruyère

Gruyère is a semi-hard cheese with a complex, nutty flavor. It’s perfect for grating and melting, and it adds a rich depth of flavor to dishes.

Ingredients:

• Whole raw milk
• Gruyère culture
• Calf rennet
• Cheese salt

Instructions:

1. Warm the milk to 30°C (86°F). Add the culture and stir gently for 1 minute.
2. Let the milk ripen for 1 hour, then add the diluted rennet and stir gently for 30 seconds.
3. Cover and let it set for 45 minutes, or until a clean break is achieved.
4. Cut the curds into ¹⁄₂-inch cubes and let them rest for 10 minutes.
5. Slowly heat the curds to 35°C (95°F), stirring gently. Maintain this temperature for 45 minutes.
6. Pour off the whey and gently stir the curds for 10 minutes.
7. Line a colander with cheesecloth and transfer the curds. Let them drain for 20 minutes.
8. Sprinkle salt over the curds and gently mix. Press the cheese into a mold and let it age for at least 60 days.

6. Blue Cheese

Blue cheese is a strong, pungent cheese with a distinctive blue mold. It’s perfect for adding a bold flavor to salads, burgers, and dressings.

Ingredients:

• Whole raw milk
• Blue cheese culture
• Calf rennet
• Cheese salt
• Penicillium Roqueforti spores

Instructions:

1. Warm the milk to 28°C (82°F). Add the culture and stir gently for 1 minute.
2. Let the milk ripen for 1 hour, then add the diluted rennet and stir gently for 30 seconds.
3. Cover and let it set for 45 minutes, or until a clean break is achieved.
4. Cut the curds into ¹⁄₂-inch cubes and let them rest for 10 minutes.
5. Slowly heat the curds to 32°C (90°F), stirring gently. Maintain this temperature for 30 minutes.
6. Pour off the whey and gently stir the curds for 10 minutes.
7. Line a colander with cheesecloth and transfer the curds. Let them drain for 1 hour.
8. Sprinkle salt over the curds and gently mix. Press the cheese into a mold and let it age for at least 60 days.
9. After aging, pierce the cheese with sterile needles to introduce air. Sprinkle the spores over the cheese and let it age for an additional 30 days.

7. Gouda

Gouda is a semi-hard cheese with a smooth, nutty flavor. It’s perfect for snacking and melting, and it adds a rich, creamy texture to dishes.

Ingredients:

• Whole raw milk
• Gouda culture
• Calf rennet
• Cheese salt

Instructions:

1. Warm the milk to 30°C (86°F). Add the culture and stir gently for 1 minute.
2. Let the milk ripen for 1 hour, then add the diluted rennet and stir gently for 30 seconds.
3. Cover and let it set for 45 minutes, or until a clean break is achieved.
4. Cut the curds into ¹⁄₂-inch cubes and let them rest for 10 minutes.
5. Slowly heat the curds to 35°C (95°F), stirring gently. Maintain this temperature for 45 minutes.
6. Pour off the whey and gently stir the curds for 10 minutes.
7. Line a colander with cheesecloth and transfer the curds. Let them drain for 20 minutes.
8. Sprinkle salt over the curds and gently mix. Press the cheese into a mold and let it age for at least 60 days.

8. Parmesan

Parmesan is a hard, granular cheese with a sharp, nutty flavor. It’s perfect for grating over pasta dishes and adding a rich, savory depth.

Ingredients:

• Whole raw milk
• Parmesan culture
• Calf rennet
• Cheese salt

Instructions:

1. Warm the milk to 30°C (86°F). Add the culture and stir gently for 1 minute.
2. Let the milk ripen for 1 hour, then add the diluted rennet and stir gently for 30 seconds.
3. Cover and let it set for 45 minutes, or until a clean break is achieved.
4. Cut the curds into ¹⁄₂-inch cubes and let them rest for 10 minutes.
5. Slowly heat the curds to 35°C (95°F), stirring gently. Maintain this temperature for 45 minutes.
6. Pour off the whey and gently stir the curds for 10 minutes.
7. Line a colander with cheesecloth and transfer the curds. Let them drain for 20 minutes.
8. Sprinkle salt over the curds and gently mix. Press the cheese into a mold and let it age for at least 120 days.

9. Brie

Brie is a soft, creamy cheese with a white, bloomy rind. It’s perfect for spreading on bread or crackers and is often enjoyed as a dessert cheese.

Ingredients:

• Whole raw milk
• Brie culture
• Calf rennet
• Cheese salt

Instructions:

1. Warm the milk to 28°C (82°F). Add the culture and stir gently for 1 minute.
2. Let the milk ripen for 1 hour, then add the diluted rennet and stir gently for 30 seconds.
3. Cover and let it set for 45 minutes, or until a clean break is achieved.
4. Cut the curds into ¹⁄₂-inch cubes and let them rest for 10 minutes.
5. Slowly heat the curds to 32°C (90°F), stirring gently. Maintain this temperature for 30 minutes.
6. Pour off the whey and gently stir the curds for 10 minutes.
7. Line a colander with cheesecloth and transfer the curds. Let them drain for 1 hour.
8. Sprinkle salt over the curds and gently mix. Press the cheese into a mold and let it age for at least 30 days.

10. Ricotta

Ricotta is a soft, creamy cheese with a mild, slightly sweet flavor. It’s perfect for spreading on toast or using in desserts like cheesecakes and cannoli.

Ingredients:

• Whole raw milk
• Citric acid
• Cheese salt

Instructions:

1. Warm the milk to 75°C (167°F). Add the citric acid and stir gently until dissolved.
2. Maintain the temperature for 30 minutes, or until the milk curdles.
3. Line a colander with cheesecloth and pour the curds and whey into it. Let it drain for 30 minutes.
4. Sprinkle salt over the curds and gently mix. Enjoy your fresh ricotta!