Can I use Ultra Pasteurized milk for making cheese
Ultra Pasteurized milk will not make good cheese. This has become one of our biggest problems with the dairy industry.
This process really makes the milk unuseable for cheese making due to the high temperature at which it is processed. This process damages the calcium and proteins which are needed to bind the milk proteins and form a curd. All milk processing plants are required to label it as such. If you have a problem with forming a proper curd, we suggest you try talking with your store manager and using a different milk.
Can I use skim milk in my cheese?
Yes, skim milk may be used in cheesemaking. Your cheeses will be drier and your yield will be lower.
There are cheeses such as Parmasean and Farmers cheese that typically use skim milk because the increased fat levels are not desired in these types of cheeses. When using skim milk you may have to play a bit to adjust your rennet to get the required setting time called for in your recipe
I have no source of raw milk. All I can get is the homogenized store milk. Can this be used for making cheese with your kits?
Homogenized store milk will work fine with our kits.. Just stay away from ULTRA-Pasteurized.
You will be surprised at how good a cheese you can make from this milk.
Can you use raw cow's milk to make good cheese.
Raw cow's milk works quite well as long as you have complete faith in it's purity (if you would gladly drink it)
Be very careful here. The milk needs to come from tested animals and be kept as clean as possible. That means from the milking to the cheese vat. Also it should not be stored for longer than 24 hrs ... 36 max.
A great website to help you find out more about 'Raw Milk' is http://www.realmilk.com/where.html maintained by the The Weston A. Price Foundation and offering details about raw milk and where to find it in your state.
I am having a difficult time finding anything other than Grade A Pasteurized milk. (I am not using ultra-pasteurized). Does this have anything to do with why my curds won't set up to a 'clean break', despite sometimes using more than the recommended rennet? Can you give me an idea about what the best thing to look for might be?
In using store bought milk (Pasteurized & Homogenized) you will get a softer curd set due to the cold storage and handling of the milk. What has happened here is that the calcium balance has been disturbed
You can compensate by adding calcium chloride to the milk. You can find this in our online catalog
Will homogenized milk give you the same quality product as just plain pasteurized milk? I was told that homogenization breaks up the fat into small globules so the cream or fat will always stay mixed up and not rise to the top and this homogenizing will not produce the same quality. I just need to know what the differences are.
No.. It will not produce the same product... but you might have difficulty picking out the differences... the homogenized milk will produce a cheese w/ less butterfat and hence a less rich flavor. Actually the fat rising is more of a problem for raw milk cheese makers because they need to keep this butterfat incorporated into the whole cheese mass. Making it w/ homogenized milk may give you a softer curd set and perhaps a bit lower cheese yield ... But still a very good cheese.
I would be more concerned here with the pasteurization which has stripped all of the local cultures and probably upset the calcium balance... If you are interested in making blue cheese.. The homogenization is a plus because the process releases certain enzymes that will increase the rate of lipolysis (fat breakdown) and this is wanted in blue I think the point here would be to search out RAW milk that you feel of good quality... not much you can do about the homogenized milk because that is an industry standard...
If you have a chance to find farmstead milk it will provide a richer tasting cheese
Where does one go to buy goats milk or even maybe, sheep's milk ? I'm getting excited about buying a cheese making kit and getting started.
This needs to be found locally... It is not as hard to find as it used to be. The best place to begin searching is at your local farmers market. Some states are harder to find fresh milk in because the regulations prohibit farm sales.
Can frozen milk be used to make cheese?
Yes but it will not be as good as fresh. You will find that the curd will be much more fragile
All of the creams I find in the markets are Ultra-Pasterized. In your book you say not to use Ultra-Pasterized milk. I would think that would include cream.
Milk contains butterfat .. The milk proteins form links with calcium to hold the fat...
UltraPasteurization keeps this from happening because the calcium is altered and a good curd will not develop
Since additional cream is mostly butterfat and added in small quantities, Ultra-Pasterized. works OK. It is getting hard to find any cream not Ultra-Pasterized.
Also when adding cream to whole milk it is best to raise the temp of the cream to 100F before mixing
Can I also use homogenized 3.5% or 2%? If so then do I still need to use calcium chloride ? ..
You can use the lower fat milks if you want but the cheese will not be as rich and flavorful as full fat. Most store bought pasteurized milk will benefit from the addition of calcium chloride [CaCl]
In making cheese from raw milk, I am concerned about how it differs from making it with store bought milk
Making cheese from raw cow's milk is very much the same as making it from processed milk.. One of the biggest difference you will immediately notice is how firm the curd sets.. This is due to the fact that the calcium needed to form the curd is in such good condition.
We have many recipes for different kinds of cheese .. Our book will show you how to make over 60 kinds of cheese. We also sell kits for various cheese ... Raw milk cheese is just a personal decision for those who have control of their milk production... i.e.. very clean and fresh
I would like to make cheese with lactose free milk since even residual lactose (at least when I buy store bought) causes problems.
Since cheese is a cultured product and the bacteria need to feed on sugar (lactose), the absence of lactose would short circuit the entire process...
There are some direct acid products where the cheese coagulates from adding acid directly to the milk rather than the bacteria producing it. Our 30 min. Mozzarella kit is one of these ...
.....Here is the good news about lactose in cheese....
Most of the lactose found in cheese is removed with the whey during the manufacturing process.
Most ripened cheeses, such as Cheddar and Swiss, contain about 95% less lactose than whole milk.
Aged cheeses contain almost no lactose - only 0.4-1 gram of lactose per ounce.
Processed cheeses contain about 0.5-4 grams per ounce.
When shopping for cheese, look at the Nutrition Facts panel on the labels. If the amount of sugars listed is 0 grams, it does not contain lactose. You can always call the manufacturer if you are still unsure. In addition to its low lactose content, cheese is nutrient dense. The milk curds, which form cheese, retain almost all of the milk's protein, and important vitamins and minerals, such as calcium, phosphorus, magnesium, riboflavin, and vitamin A.