Comments on: What Is The Best Milk For Cheese Making? https://curd-nerd.com/milk-for-cheese-making/ Your Essential Home Cheese Making Resource Wed, 30 Jan 2019 00:55:38 +0000 hourly 1 https://wordpress.org/?v=5.4.19 By: BlackBird https://curd-nerd.com/milk-for-cheese-making/#comment-71404 Thu, 18 Sep 2014 16:43:39 +0000 https://curd-nerd.com/?p=692#comment-71404 Where I live, raw milk is out of the question, so I’ll be using regular supermarket pasteurized and homogenized stuff. I want to try mozzarella, I’m looking forward to the process and plan to use your techniques. Just wanted to say thanks for all the great information and pictures.

]]> By: Curd-Nerd https://curd-nerd.com/milk-for-cheese-making/#comment-69687 Tue, 17 Jun 2014 22:40:56 +0000 https://curd-nerd.com/?p=692#comment-69687 In reply to Biddy Fraser-Davies.

Hi Biddy, thanks for your great responses to questions raised here at Curd Nerd. You obviously have an excellent knowledge of cheese making processes and your help to our users is appreciated. Look forward to seeing more of your responses : )

]]> By: Biddy Fraser-Davies https://curd-nerd.com/milk-for-cheese-making/#comment-13603 Wed, 12 Feb 2014 02:24:54 +0000 https://curd-nerd.com/?p=692#comment-13603 Unfortunately at the moment MPI compel me to thermise my milk before cheese making (as it is made to sell). This is a far gentler form of heat treating than pasteurisation but it still kills the natural pathogen inhibitor systems in fresh milk -there are 3 enzymes which work in conjunction with each other to inhibit the growth of any pathogenic bacteria present in the milk. It is called the lactoperoxidase system and consists of lactoperoxidase, thiocyanate and hydrogen peroxide. You need all three for it to work properly. It does seem daft that a government department compels the artisan cheesemaker in NZ to waste time, energy and effort in making an inferior cheese and, in the process, making it more vulnerable to subsequent contamination! MPI will tell you that you can legally make raw cheese for sale in NZ, but unfortunately the compliance regime makes it totally uneconomic unless you are just up the road from a testing laboratory. For me, just the courier costs in getting raw milk, curd and the cheese samples to the lab would cost around $150 a week!!
A note to Judy: the reason plastic downpipes are frowned on for cheese making is the fat content in the milk (particularly rich Jersey milk, and yes, all 4 of my lovely cows are Jersey) cause some rather nasty and unhealthy chemicals to leach out of the plastic and into the cheese. Not good. You should either use food grade plastic or stainless steel. I use pasta cookers -the perforated sort that fit into a saucepan- in various sizes, and they make really excellent cheese moulds. The Warehouse also has small stainless steel cutlery drainers for about $5 which I use as rammers in the press, but I’m sure they could be used as small cheese moulds.

]]> By: Using Existing Cheese As Cultures For New Cheeses | Curd-Nerd https://curd-nerd.com/milk-for-cheese-making/#comment-13510 Sun, 09 Feb 2014 00:40:34 +0000 https://curd-nerd.com/?p=692#comment-13510 […] you can’t predict how the existing cheese cultures will react with the milk, and how the acid levels will be affected. Commercial cultures are manufactured to be more […]

]]> By: Curd-Nerd https://curd-nerd.com/milk-for-cheese-making/#comment-8786 Wed, 17 Jul 2013 05:03:16 +0000 https://curd-nerd.com/?p=692#comment-8786 In reply to Lucy.

Hi

Unfortunately I can’t help you with this, as I am in a different country and don’t know what milks are available in Florida. Good milk is the key to good cheese though so perhaps other Florida based Curd-Nerds might be able to help with this answer???

]]> By: Lucy https://curd-nerd.com/milk-for-cheese-making/#comment-6887 Wed, 20 Mar 2013 18:16:15 +0000 https://curd-nerd.com/?p=692#comment-6887 I am in Florida I wold like to know what will be a good milk to make cheese

]]> By: Beautiful Brie – raw versus pasteurised? | Life and cheese https://curd-nerd.com/milk-for-cheese-making/#comment-1651 Tue, 20 Nov 2012 18:36:09 +0000 https://curd-nerd.com/?p=692#comment-1651 […] variety on the cheese board Which Milk Is Best For Cheese Making? http://www.cheese-france.com/cheese/brie.htm Share this:TwitterFacebookLike this:LikeBe the first […]

]]> By: richard https://curd-nerd.com/milk-for-cheese-making/#comment-1575 Wed, 14 Nov 2012 08:47:37 +0000 https://curd-nerd.com/?p=692#comment-1575 The debate will always continue, but well fed cows are the key… not always the case on many farms. We are a small boutique dairy company out of Hawkes Bay, with a plentiful supply of pasteurised (not homegenised) milk. Just ask the locals. we ship to Auckland and Wellington twice a week.
Have a read of our website… it IS basic but you will get the idea…. we put our energy into product quality.

]]> By: Save Money - Make Your Own Cheese Cultures | Curd-Nerd https://curd-nerd.com/milk-for-cheese-making/#comment-693 Thu, 09 Aug 2012 05:11:09 +0000 https://curd-nerd.com/?p=692#comment-693 […] the jar then fill it with fresh, unpasteurised, skimmed milk, leaving ½ inch of head […]

]]> By: pH Meter – Do You Need One? | Curd-Nerd https://curd-nerd.com/milk-for-cheese-making/#comment-663 Mon, 23 Jul 2012 07:22:27 +0000 https://curd-nerd.com/?p=692#comment-663 […] the cheese making process the lactose in milk is turned into lactic acid by the starter […]

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