Hi all! anyone have experience making cheeses out of raw milk? I'll tell you what i did and i'm extremely excited it happened like this. I started trying to make yogurt. I warmed the milk to 110 degrees F and added a couple spoonfulls of whole, live culture yogurt, and put it in a hot mason jar and wrapped it in a big blanket for 25 hours. well it wasn't yogurt when i was done it looked a bit like cottage cheese and smelled like stinky cheese. since i was going to throw it out anyways, i dumped it through a cheese clothe to see what was left just for kicks. seemed pretty thick and smelled like cheese not like yeast. so i hung it up in the fridge and let the whey drip out of it more overnight... then the next day i read that salt, brine helps pull the extra whey out so i put it in hot brine and strained it again, and forgot about it in the fridge for a day and a half. well i pulled it out today and i'ts nice and hard, and smells amazing. and i tasted it and it's squeaky cheese! i couldn't be more excited. i have never tried making cheese but i have read a lot about the process because i want to. Question is, does anyone have experience with aging cheese? i'm wondering if i take half of it, and cover it in parafin wax and let it sit in my fridge would it age into cheddar? definitely going to try to replicate what i did!