Collecting the most curd? My first farmer's cheese

[treefever]

So I tried my hand at making some farmer's cheese for the first time the other day. The recipe in wild fermentation says to mix 1/2 cup of white vinegar to 1 gallon of milk(I used regular, whole milk) and all the curd that I got out of the curdling milk was about a golf ball shaped amount of cheese.

Making the cheese was successful and it tastes good, but does anyone reccommend other animal milk that might have more milk solids in it to make more cheese with? Or, could I keep adding more vinegar to the gallon of milk that I was using?

[Christopher Weeks]

The one time I followed that recipe, I used one gallon of pasteurized whole milk from the grocery store and got more like a large apple worth of curd. I've only done it the one time, so I don't really have any suggestions, but I think something went wrong. Try it again?

[treefever]

Yeah, I am going to give it another shot, my best guess is that it requires more vinegar to curdle the milk so that you can collect more cheese. Thank you!

[AbeCross]

I have only done this once, but are you using pasteurized milk? When I made it (from raw milk) I used less than a whole gallon and got probably two large fists (I don't know any other way to describe it) of some of the most delicious mild farmer's cheese.