Raw cow milk cheese making.
Has anyone ever made cheese with raw jersey milk? Or just raw cow's milk? Do I need to skim off the cream, or stir them together or just proceed with instructions as usual?
This may be too late to be helpful, but luckily you could have done any of the above and it turn out decently. I myself just top-stir a few more minutes when adding the rennet. Admittedly, I've never tried that with the cream all cold and clotted at the top... Our cheese doesn't get made if the milk gets refrigerated first (we have a dairy cow and the milk comes to the kitchen just the right temperature to make cheese every morning.)