Introduction
Cheese lovers know that nothing beats the rich, complex flavor of Raw Milk Cheese Recipe. Unlike store-bought cheese made from pasteurized milk, raw milk cheese preserves all the natural enzymes, beneficial bacteria, and depth of taste that make artisan cheese so special.
If you’ve ever wanted to try your hand at homemade cheese-making, this guide will take you through a step-by-step process to craft your very own raw milk cheese. Whether you’re a beginner or an experienced home cook, this recipe will help you create a delicious, creamy, and authentic cheese from scratch.
What is Raw Milk Cheese Recipe?
Raw milk cheese is cheese made from unpasteurized (raw) milk. Unlike pasteurized cheese, which is heated to kill bacteria, raw milk cheese retains its natural flavors, beneficial bacteria, and enzymes.
Why Choose Raw Milk Cheese?
- Rich and complex flavors – Aging raw milk cheese develops deeper taste profiles.
- Contains probiotics – Supports gut health and digestion.
- Higher nutritional value – Preserves vitamins, minerals, and healthy fats.
According to food safety regulations, raw milk cheese aged for 60 days or more is considered safe to consume.
The Origin of Raw Milk Cheese Recipe
Raw Milk Cheese Recipe has been crafted for thousands of years. Historically, people in Europe, the Middle East, and Asia used raw milk to make cheese long before pasteurization was invented.
Traditional cheeses like Roquefort, Parmigiano-Reggiano, and Brie de Meaux are all made from raw milk. These cheeses have distinctive flavors that make them highly sought after by gourmet enthusiasts.
Today, raw milk cheese is still popular among artisan cheesemakers, who value its authenticity, texture, and taste.
Ingredients for Homemade Raw Milk Cheese Recipe
| Ingredient | Quantity | Purpose |
| Raw milk | 1 gallon | Base ingredient |
| Mesophilic cheese culture | 1 packet | Helps in fermentation |
| Liquid rennet | 1/4 tsp | Coagulates the milk |
| Cheese salt | 1 tbsp | Enhances flavor and preservation |
| Calcium chloride | 1/4 tsp | Improves curd formation |
| Non-chlorinated water | 1/4 cup | For diluting rennet |
Necessary Equipment for Cheese-Making
- Large stainless steel pot – For heating milk.
- Thermometer – To monitor milk temperature.
- Slotted spoon – For stirring.
- Cheese mold – To shape the cheese.
- Cheese press – For pressing curds.
- Cheesecloth – To drain whey.
- Aging mat – For proper cheese aging.
Step-by-Step Preparation of Raw Milk Cheese Recipe
1. Heat the Milk
- Pour 1 gallon of raw milk into a large stainless steel pot.
- Slowly heat to 86°F (30°C) while stirring gently.
2. Add the Cheese Culture
- Sprinkle mesophilic cheese culture over the warm milk.
- Let it sit for 5 minutes, then stir well.
3. Add Calcium Chloride and Rennet
- Dilute calcium chloride in 1/4 cup of water and mix it into the milk.
- Dilute rennet in 1/4 cup of water and stir it into the milk for 30 seconds.
- Cover the pot and let it rest for 45 minutes until curds form.
4. Cut the Curds
- Once the curds have set, cut them into 1/2-inch cubes using a long knife.
- Let the curds sit for 10 minutes.
5. Drain the Whey
- Line a colander with cheesecloth and pour the curds into it.
- Let the whey drain for 30 minutes.
6. Press the Cheese
- Transfer the curds into a cheese mold.
- Press with 5-10 lbs of weight for 4-6 hours.
7. Age the Cheese
- Place the cheese on an aging mat in a cool, humid environment (50-55°F).
- Age for 60 days or more, flipping the cheese daily.
Health Benefits of Raw Milk Cheese Recipe
| Benefit | Why It’s Good |
| Rich in Probiotics | Supports gut health |
| High in Vitamins | Contains A, D, and B12 |
| Natural Enzymes | Aids digestion |
| Healthy Fats | Good for brain health |
Safety Concerns and Considerations
- Ensure raw milk comes from a trusted source to avoid harmful bacteria.
- Follow hygiene practices to prevent contamination.
- Age cheese properly to meet food safety guidelines.
Best Ways to Serve Raw Milk Cheese Recipe
- With Fresh Fruits – Apples, pears, and grapes complement its flavors.
- Paired with Wine – Enjoy with red or white wine.
- On a Cheese Board – Serve with crackers and honey.
Calories and Nutritional Information
| Nutrient | Per 1 oz (28g) Serving |
| Calories | 110 kcal |
| Protein | 7g |
| Fat | 9g |
| Carbohydrates | 1g |
| Calcium | 20% DV |
Preparation Time and Cook Time
| Step | Time Required |
| Preparation | 20 minutes |
| Cooking | 1 hour |
| Aging | 60+ days |
Conclusion
Making raw milk cheese at home is an exciting and rewarding process. It allows you to enjoy fresh, flavorful, and nutrient-rich cheese with full control over the ingredients and aging process. Whether you’re an artisan food lover or simply want to explore traditional cheese-making, this recipe is a great place to start.
FAQs
1. Is raw milk cheese safe to eat?
Yes! When aged properly (60+ days), harmful bacteria are reduced.
2. Can I make raw milk cheese without rennet?
Yes, you can use lemon juice or vinegar, but rennet gives better texture.
3. How long does homemade raw milk cheese last?
It can last several months when stored properly in a cool place.
4. Can I freeze raw milk cheese?
It’s not recommended, as freezing can alter texture.
5. What’s the best milk for raw cheese-making?
Use fresh, high-quality raw milk from grass-fed cows.