Home › The Curd Nerd Forum For Home Cheese Makers › Introduce yourself! › Hello from the Treasure Coast of Florida!
- This topic has 1 reply, 1 voice, and was last updated 4 years, 11 months ago by Tom Moran.
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- Christopher ChurchGuest
Hi, I am brand new to making cheese at home. I come from a second-generation Italian family, and remember my great grandmother made mozzarella at home, a recipe she brought over from Sicily. I want to make homemade cheese to honor my family’s tradition. I also make homemade Limoncello from a family recipe, but that’s a whole other story! Oh and organic dog treats – so easy, cheap and good for my wife’s clients in her dog sitting business, and of course our own furry friends.
I am having a hard time sourcing acceptable milk for my makings. I’ve contacted a couple of small local dairies and haven’t scored yet. Raw milk would be awesome (only for non-human consumption – you can’t sell raw milk for human consumption in Florida), but I’d settle for milk that has a high fat content and has not been ultrapasteurized or UHT treated. Bought and tried a gallon of organic milk from the grocery store… epic fail. Never set. I’m guessing I didn’t read the label right.
Anyway, just found the Curd Nerd website while looking for acceptable milks. I’ll post my successes (or failures!) to add to the community.
Cheers!
Tom MoranGuestChristopher, welcome to the cheese forum. Mozzarella was never an easy cheese for me and I would like to stay in touch and hopefully get some pointers on how to get it right. Michigan has the same laws on raw milk but I live in a remote area and have a few farmers that will sell raw milk to me. I pay them handsome plus give them cheese and have no problem. Another option would be to check out a farm market or natural foods store. They routinely have pasturize but not homogeneous milk that is always expensive but makes great cheese.
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