Items needed to make cheese
6 to 8 quart cooking pot
cheese cloth (enough to overlap colander)
one gallon of raw milk (whole milk will also work but you will not get the same yield)
1/2 cup vinegar
1/4 teaspoon salt (I use sea salt)
packet of ranch dressing mix (optional)
Amount of cheese will depend on the amount of cream on your milk. I get a little over a pound of cheese out of the raw milk that I use.
Pour milk into cooking pot and heat over medium heat until it reaches 180 degrees, stirring occasionally as to prevent scalding of milk and formation of thin skim on top of milk, and remove from heat.
Step Two (skip if making plain cheese)
After milk is removed from stove open a pack of Ranch Salad Dressing mix and pour into cooking pot of hot milk. Take wire whisk and mix thoroughly the contents of the pot. (If making plain cheese skip this step and just add the 1/4 teaspoon of salt and stir with slotted spoon)
Add vinegar while stirring with slotted spoon. This will form the curds.
Drain the curds from the whey. Line your colander with cheese cloth and pour milk mixture into the colander.(you can save the whey protein to add to health drinks or drink it straight.
Gather the corners and pick up out of colander and roll from side to side to drain out extra whey. Squeeze ball against the side of the colander with your spoon to press out any extra whey.
Hang cheese to drain out excess whey. Squeeze ball several times while hanging to squeeze out excess whey. This should hang for about a half of an hour.
Wrap your cheese in Saran Wrap or place in a quart freezer bag and place in the refrigerator to chill. To serve slice and put on crackers or in a sandwich.