There’s something magical about turning fresh milk—especially from your own animals—into cheese. This week on the homestead, I made a fresh batch of Queso Fresco using milk from our dairy sheep, right here in the vintage 1950s bunkhouse that we now rent out as an Airbnb. It’s a simple, rewarding cheese that’s perfect for beginners, and in this post, I’ll walk you through the process—and share a little of the homestead life along the way.

Learn how to make traditional, naturally acidified mozzarella from 100% sheep milk right in your own kitchen!