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Anya Fernald
@anyafernald

35,497 followers

Two gallons of fresh whole milk = 7 quarts of fresh whey and 2 pounds of cheese similar to a queso fresco. I use the fresh whey EVERYWHERE (more on that below), but first, how to make the cheese:   1️⃣Heat 2 gallons milk and 1/4 cup buttermilk or kefir slowly to around 90°F - Use a thermometer. I like @raw_farm_usa and @strausmilk. 2️⃣Dissolve 1/4 teaspoon liquid animal rennet in 1/4 cup of non-chlorinated water. Add to the milk. 3️⃣Cover the pot and let sit undisturbed for 45 minutes to 1 hour. 4️⃣Use a whisk to break the curds into small cubes. 5️⃣Slowly heat the curds to 105°F over a span of 30 minutes, stirring occasionally. 6️⃣Remove the pot from heat and let the curds settle for about 5 minutes. Ladle the curds into a colander lined with cheesecloth. Gently mix in the salt and leave to set in the colander for 2-3 hours before moving to the fridge.    And That Whey 🚀🚀🚀 Fresh whey is a nutritional POWERHOUSE and trust me you’ll start making this cheese just to have the whey in your fridge – or freezer. Here’s how I use it: 🥛Whey is naturally probiotic and delicious - It was commonly used as a beverage across the US and Europe back in the days when small-scale cheesemaking was more prevalent. I love it combined with a little lemon juice and sweetener. 🍞Baking: use liquid whey as a substitute for water or milk in all breads and pastry – my experience is that the breads taste better when I use whey instead of water or milk, have a better structure and they rise and crust better. 🥒Fermenting Vegetables: Liquid whey contains good bacteria and enzymes, it’s a great starter for fermenting vegetables like sauerkraut, pickles, or kimchi. I use it in my pickles, hot sauce and sauerkraut. Add about 1 cup of whey to every 3 cups of brine so your brine ends up being 25% whey. Hit me up with questions! #cheese #food #ancestralnutrition #whey #protein #health #healthfood #healthylifestyle #foodstagram #healthyrecipes #dairy #cheeselover #farmlife