Found a great raw milk at Santa Cruz framer’s market,  Claravale Farm pure Jersey milk from Paicines CA.  Perfect for making New Cheese, check below for my YouTube video.  The high fat Jersey whole milk made creamy rich luxurious sweet cheese and whey.  Great plus is that the cheese can be used right away.  We enjoyed home-made Chile Relleons, on the same night I made the cheese.  (Click on the second picture to see the original post for my Chile Relleons recipe.)   The next day the cheese was over the top fabulous on home-made pizza!

Raw Milk “New Cheese”

• 1/2 gallon raw whole milk
• 1/8 teaspoon Lipase powder
•  3/4 teaspoon Citric Acid
• 1/4 teaspoon liquid rennet
• (3) 1/4 portions of cold filtered water
• 1/4-1/2 teaspoon fine sea salt
• 3/4 cup cold filtered water (use 1/4 cup at a time as directed)

1. Set 1/2 gallon raw whole milk out of the refrigerator.
2. Dissolve 1/8 teaspoon Lipase powder in 1/4 cup of cold filtered water.  Wait 20 minutes, add to milk.
3. Dissolve 3/4 teaspoon Citric Acid in 1/4 cup cold filtered water, add to milk.
4. On low medium heat bring milk to 90°.
5. Dissolve 1/4 teaspoon liquid rennet in 1/4 cup cold filtered water.  Using an up and down motion add to milk.
6. The milk could immediately start changing into curds and whey.
7. Gently bring to  105°-110°.
8. Remove from heat. There should be a creamy yogurt like substance with clearish liquid around the edges.  Cover and let set for 45 minutes to 1 hour.
9. Strain into butter muslin cheese cloth.
10. Reserve whey for other use.
11. Gently knead in salt, and any other flavoring as desired.
12. Press cheese. tie up let it drip a half hour or so.