welcome to iron arrows today we're making lemon cheese have our ingredients here basil lemon pepper some fresh garlic lemon juice and salt we poured a gallon of non-homogenous milk non pasteurized milk pet milk in Tennessee we call it they bought from a farmer so we are heating it up to 185 to 200 degrees this is our cheese thermometer so right now it's at about 187 so we are going to go ahead and pour in half a cup of lemon juice and stir that up and we're going to stir it for a minute and then we're gonna set a timer for 15 minutes curds and whey are separating we're going to let it sit now for 15 minutes the heat is off and you can see the curds the chunky parts are separating from the way which is a liquid protein okay that cheese is ready it has been sitting for 15 minutes and we're gonna attempt to pour it there's the Kurds and the way is a liquid like cottage cheese so we're gonna get it from here to here fully pretty smoothly for us it's a whole gallon so it's kind of a watch I jumped it towards the end but right now we ordered butter muslin online cool it seems to be working awesome butter Muslims coming tomorrow that's like a fine cheese cloth that you can rewatch right now we're using a towel nykeya that has holes in it very fine holes like a tea towel okay we're almost done we always have to use pot holders on this pot because the handle they're so close to the pot that they get hot a lot of my other pots have the long handles and I do now we are going to strain it for a minute real quick and then like squeeze it out and then we're gonna add our ingredients our salt basil lemon pepper and garlic this is how you squeeze the way out lots of cheese I love that we did a whole gallon because we have six hungry mouths to feed we're gonna put this on some bread oh wow which way there is that's a big bowl so we might have to switch bowls put it over that pot we cook down there we go now this is good for eating because it's protein or we can give it to our pigs chickens we might split it between our pigs chickens and ourselves just because our chickens haven't been laying and protein is good when they're not laying we might getting a little hot soft - okay we're gonna add two teaspoons of salt we don't generally salt our food too much compared to most people this is not overkill garlic that we drew last year for the kids don't think this is too spicy they're pretty tough they eat ginger a lot they do eat garlic a lot they'll eat pickled garlic because we throw a lot of garlic in our pickles and ferment it they eat that quite often and they do pretty well nothing smells amazing with the garlic since it's not summer we don't have any fresh herbs or anything so that's why we decided to add garlic we just taste a little bit to make sure it's salty enough oh yeah I'm gonna kind of squeeze this I've seen a lot of people tied up so we could make it a little more firm and gravity helps a little make the cheese more formed okay.we macgyvered it up here with some fishing line and a little twist tie we tied the fishing line around the twist tie a few times as well so it's pretty sturdy if it falls or just fall in there it shouldn't follow that so we're gonna wait about an hour and a half just because I used the towel instead of the cheesecloth so it might take a little bit longer for the moisture to come out so about noon and we'll check in at 1:30 it's been about an hour and a half hour and 40 minutes we probably could have taken it down earlier I think because we squeezed it and nothing came out about 20-30 minutes ago so we're cutting the fishing line it smells really good yummy that is delicious I think the garlic is the best part of it it's so delicious farmer kid follow-up we're gonna see what the kids think of a cheese all right guys go ahead sandwich love it boy here's a farmer big boy there it is did you try it milking Tommy yummy it smelled eating cheesy farmer girl cheesy cheesy yummy you guys take the garlic here's what's happening now pieces are falling it's not very spreadable I guess I thought it would be more spreadable I don't know what garlicky awesome just plain downright alright alright iron arrows signing out okay this is what's left of it and it's so amazing tasting it is a little crumbly it reminds me a little bit of feta not sure how to make fun of it it's so flavorful with what I put in it but it tastes like a gourmet cheese this is our first time making cheese it's just I think the garlic and the herbs really just added a lot to it so this is what we have left to the kids have had seconds hubby and I have had seconds so this would probably be gone in a few minutes one gallon of milk we will block a cheesy round of cheese iron arrow signing off