If you have a house cow or participating at a herd share program, you may be getting more than you can drink. I highly recommend 10 litres batches. Anything less than this will tire you and the yield will be small that as soon as you make some cheese, it will be consumed and finished.
With a good quality milk like Canberra Gold Top or Highland Organics (both are unhomogenised) the yield is 10 to 12 percent. This means for 10 litres of milk you will be getting about 1 to 1.2 kilos of cheese. Plus another 400 to 500 grams of ricotta. You can find Canberra Gold Top at supermarkets and Highland Organics at Farmer’s markets. If you are getting herd share milk even better.
One word of caution though, if you are getting raw milk you may need to pasteurize it. This does not mean boiling as commonly known by our grandmothers. It is enough to take it to 65 degrees Celcius and keeping it there for 30 minutes. It is obvious that you need to invest into a good thermometer. Preferably one with a timer.
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