Support Self Serving Skillet on Patreon   / selfservingskillet  
For as little as a dollar per month, you can view all my new content ad free. It supports the show, and helps me produce new and better content.

Recipe:
The Acid of your choice. 12 Tablespoons/15 30 ml per Quart/Liter of Milk
Milk raw milk works the best, but in most places you need to know a farmer to get it. Pasteurized still works, that's what I use here. Ultra pasteurized doesnt' work very well, but if it's free like I got, you have nothing to loose for a smaller amount of cheese.
Heat to 190 F or 88 C
Heat off
Mix in your Acid
Wait
Strain

*Cheese Cloth https://amzn.to/3lMaoge
*Lemon Squeezer https://amzn.to/3CANBtN
*10qt Stockpot https://amzn.to/3xzTIuN
*My Cast Iron Skillet https://amzn.to/3liM99i
Intro/Outro music by Eric Rutledge   / eric_rutledge  





Recipe:
The Acid of your choice. 12 Tablespoons/15 30 ml per Quart/Liter of Milk
Milk raw milk works the best, but in most places you need to know a farmer to get it. Pasteurized still works, that's what I use here. Ultra pasteurized doesnt' work very well, but if it's free like I got, you have nothing to loose for a smaller amount of cheese.
Heat to 190 F or 88 C
Heat off
Mix in your Acid
Wait
Strain
how to use extra milk
how to use expired milk
how to make farmers cheese at home
how do i know when milk has gone bad
what to do with sour milk
why does milk go bad
how to turn milk into cheese
how to separate curds and whey
expired milk turned into free food
00:00 Introduction
00:31 "Milk Rant"
04:43 What you need
06:12 While it heats
07:53 Ready for the acid
08:26 Letting the curd drain
10:06 Rest in the fridge
10:24 Unwrapping the cheese
11:20 Storage and Serving
14:17 Taste
15:31 Outro