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Home Made Farmer's Cheese
February 18, 2009

I've made this sort of cheese for 35 years and I can tell you that one must beware of ULTRA Pasteurized milk. I couldn't figure out why all of a sudden I had little curd formation. Thought I had lost my touch or something...but found that the problem wasn't was my buying a real good brand of milk (vs a store brand) that was ULTRA Pasteurized. Since then I have read it has poor yield if it even works at all. Not worth the time and effort. Hope this helps those who had issues. It probably wasn't you...just the milk.

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