Thanks to "Master isolated images" for the image

Chevre:
Made from goats milk. Heat 1 gallon of raw milk to 86 degrees F. Add Chevre
culture and let sit, undisturbed, at room temperature for 12 hours (it will thicken like
yogurt). Line strainer with cheese cloth and let drain for 6-12 hours.

Quark
(German Farmers Cheese):Let raw milk warm to 70-72 degrees F. Add 1/4
tsp. of the bacteria, Floridanica to 1 gallon of milk, mix in and let stand for 30 minutes.
Mix 1/4 cup of filtered water with 10 drops of rennet. Use 2 tsp of this mixture and stir it
in to the milk for about 2 minutes (rennet is not absolutely necessary but will increase
yield). Put the lid on and leave at room temp for 24 hours (70 degrees F). Line strainer
with cheese cloth and let drain for 2-4 hours. Most of the calcium drains into the whey
for this cheese.  

You can buy all cheese-making supplies, including the cultures mentioned above, through New England Cheesemaking Supply.  However, if you want to buy non-bleached organic cheesecloth they do sell it at Whole Foods.

Farmers’ Cheese:
1 quart to 1 gallon of raw milk
cheesecloth
strainer

Let raw milk sit out in a closed container on counter for a few days, until the curds and whey separate.  Then drain the whey through a cheesecloth set in a strainer for a few minutes.  Tie the cheesecloth ends around a wooden spoon and let the curds hang low (in a tall container) in fridge for about 2-3 days.  The longer you let it hang, the less whey you’ll have in the cheese, which will give it a less “raw” kind of taste.  Then remove curd from the cloth and mix it with salt, garlic and chives in a bowl.  Flavoring is optional here, but salt or sweet seems to be kind of a necessity.
I do discard the first bit of whey that I drain but the whey that is drained while it’s hanging in the fridge usually comes out beautifully. I use that for fermenting.

Raw Yogurt:
1 quart raw milk
1/4 cup yogurt culture (from previous batch or store-bought yogurt)

Allow yogurt starter and milk to reach room temperature.  Add starter to yogurt, cover jar and keep in a warm place overnight (12-18 hours). The ideal temp is about 90 degrees.  Some ways of doing this are:
1. wrap jar in towel and place in front of radiator
2. heat oven, turn off and place jar in oven (wrapped in towel)
3. put jar in a cooler with water that is slightly hot to touch (100 to 105 degrees), add hot water periodically

Milk Kefir

1 quart raw milk
1/4 cup kefir culture (from previous batch or store-bought yogurt)

Allow kefir starter and milk to reach room temperature.  Add starter to milk, cover jar and keep in a warm place on your counter for 6-12 hours (depending on the room temperature of your kitchen). The longer you let it sit, the more tart it will taste.

Water Kefir:

kefir grains
1 quart filtered water
1 tbsp. honey
ginger (optional)
fruit (optional)

Place grains in quart-sized jar, add water, and honey (and ginger and fruit, if desired).  Close lid tightly and leave on counter at room temperature for 8-12 hours.  Use caution when opening jar, and do not take a smell right away (the lactic acid can be quite strong). Strain contents, saving grains for future use. Keep kefir in jar and refrigerate. Store grains on counter in a bit of water and sugar.  You can buy kefir grains online. There is a site with lots of links to places to buy grains or get them for free.

Jill’s Mouse
1 raw egg
5 tbsp raw cream
handful of berries

Add all ingredients to food processor or blender and blend well.  Let sit for a moment to thicken. Serve in a chilled wine glass.

Smoothie:

raw egg
3 tbsp raw yogurt
3 tbsp raw cream
1/2 banana or other fruit
1 tbsp. shredded coconut (optional)

Place egg, fruit and cream in food processor or blender and mix well. Add yogurt and coconut.  There are countless variations on this.

Please feel free to share your recipes with us. Send a note to the Chapter Leaders through the Contact form.

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