Having good milk makes all the difference in the world. Too often, milk purchased in retail stores is pasteurized at too high a temperature to be used in cheese making.

 

• Raw Milk.  Will always produce superior results.  However, it can be expensive and hard to find.

• Pasteurized Milk.  Need to avoid high temperature pasteurized milk.  Never use ultra-pasteurized (UP). Many store-bought milks are "nearly" UP which makes them unacceptable for cheese making but also means they don't disclose higher temperature pasteurization.  If using pasteurized milk, verify pasteurization temperature.  It should be pasteurized at the lowest temperatures allowed (either 145F for 30 minutes or 162F for 15 seconds).   Also add calcium chloride to the milk prior to adding your culture unless you are making mozzarella or provolone.

• Organic Milk.  Organic does not mean "good for cheese". Organic milk is often pasteurized at a high temperature or is ultra-pasteuarized. Be careful, and verify before buying.

• Homogenized Milk.  You can use homogenized or non-homogenized milk and have great results. If you are using non-homogenized, be sure to swiftly stir milk prior to adding rennet.

• Powdered Milk.  Whole works best for yogurt and soft cheeses. If using non-fat, add cream.  To any powdered milk, add calcium chloride to improve curd production (unless making mozzarella).

• Canned Milk. Don't use as most are ultra-pasteurized.

• Latose-Free Milk. Only use if not ultra-pasteurized and you are making a quick mozzarella.

• Non-Dairy Milks.  These can be used, but you need recipes that are specifically formulated for using these milks.

 

Where to Find Good Milk

 

Raw Milk.  Go to www.realmilk.com and use their milk finder.

 

All Sources of Milk.  The New England Cheesemaking Company maintains a list of milk suppliers developed from feedback from their customers.  Go to http://www.cheesemaking.com/goodmilklist.html

 

If you live in Beaufort, Bluffton, or Hilton Head Island area - shop at www.silo-beaufort.com