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Milk for making cheese - options?

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TasunkaWitko View Drop Down
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    Posted: 23 January 2018 at 12:39
I've been stalled in much of my efforts to learn to make various cheeses because of one important consideration: the recipes and instructions that I have stress that I should avoid "ultra-pasteurized milk." Unfortunately,by and large, it seems that that is the only milk available at the grocery stores.

Getting fresh, un-pasteurized milk is not really a viable option; either it is flat-out unavailable, or people are concerned about even giving it away, for liability reasons. Even if it were available, would it be safe?

I have found one brand that is simply "pasteurized," rather than ultra-pasteurized; but is this simply semantics?

If "pasteurized" or "ultra-pasteurized" milk really is all you have available, can acceptable cheese be made? Are there any modifications or adaptations available or necessary to the method or recipe to accommodate pasteurized milk?

Any discussion or options would be welcome.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 24 January 2018 at 17:54
Sodium Chloride will help in certain situations where a firm curd is desired. Not an option if a stretched cheese like Mozza is on the menu.

Any Organic milk will certainly be over pasteurized.

But regular grocery milk is my reluctant go-to 

Sadly only way to know for sure is to make a batch-so I generally make a tiny batch first time trying a brand of milk so I am not wasteful if it won't set
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 January 2018 at 09:58
Hi, Murray, and thank you for the information.

I will see what I can find, and how things turn out; so far, I have made cream cheese, which turned out nicely, in spite of the commercial milk I used. The label on that one said "Pasteurized," but not "Ultra-Pasteurized."
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 25 January 2018 at 10:31
from what I've been reading lately, unless it says "ultra" or "UHT" then it has been pasteurized at lower temps.

The UHT or Ultra stuff has been heated to almost 300 degrees for 1 second, and is essentially cooked, which is why it's not good for cheese making. 

If it just says pasteurized it should have been only heated to 161 and held there for 15 seconds. Which should be ok for making cheese.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 25 January 2018 at 11:04
Originally posted by TasunkaWitko TasunkaWitko wrote:

Hi, Murray, and thank you for the information.

I will see what I can find, and how things turn out; so far, I have made cream cheese, which turned out nicely, in spite of the commercial milk I used. The label on that one said "Pasteurized," but not "Ultra-Pasteurized."

We  have about 7 major food chains here and I have tried milk from all.

Acceptable cheese has been made from 4 of them. No rhyme or reason. Worst result was from Safeway.Lucerne branded-but taken over last year by Sobey's so that may have changed.

Not sure what brands might available in the thriving metropolis of Havre and area.

UHT milk here is on the store shelves in the dry aisles. Regular pasteurized in the Dairy Cooler section
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 January 2018 at 11:09
We only have one (possibly two, I need to check) brands that are not Ultra-High Pasteurized. So far, that's all I've used (the one brand), but I've got to start stepping up on a few projects as it's driving me nuts sitting around doing nothing.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 January 2018 at 15:51

Ron, 

Do you have a sustainable  tiny dairy farmer in your vicinity that has Buffalo milk, cow milk or Moose or Elk Milk that he might be willing to sell you in large glass bottles  ? 

These mammals would give you an amazingly marvelous cheese .. 

The Finns, Swedes and Norwegians  use Moose Milk for their cheese ..  

Mozzarella di Bufala is from an "ox"  indigenious to the Campania región just north of Naples .. They feed on the algaes of the swamps in this región ..  This is why the texture is so moist and wettish .. 

However, you may be able to créate " a type of mozzarella "  from a Bison American Buffalo or a Moose´s milk ..  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 January 2018 at 10:33
Hi, Margi -

Unfortunately, none of those options are available, at this time. The next time we go to Great Falls, Helena, or Billings, I plan to do a little looking around.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 30 January 2018 at 10:56
Ron, I'm not sure what you have been using but for my yogurt I used walmart's great value milk. At least here it's not UHT. Seems to work fine for that so I would assume it would be ok for cheese. I thought you had a walmart close don't you?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 January 2018 at 11:02
We do have one in Havre, where I work. I thought I checked before and it was UHT, but now I am not so sure.

Will check again - thanks!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 30 January 2018 at 11:46
Originally posted by TasunkaWitko TasunkaWitko wrote:

We do have one in Havre, where I work. I thought I checked before and it was UHT, but now I am not so sure.

Will check again - thanks!


it's always possible that whatever dairy they use for distribution to your area ultra-pasteurizes theirs and the one out here doesn't.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 January 2018 at 14:21
I'll see what I can find out - If this area were a little more populated/less remote, I'm willing to bet there would be quite a few options; but, as it is, I'm happy for whatever I can get!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 January 2018 at 15:39
Ron,

Look forward to hearing more on the subject of your cheese making ..

All the best of luck in finding a tiny sustainable bio artesan dairy farmer ..  
  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 30 January 2018 at 17:10
Originally posted by TasunkaWitko TasunkaWitko wrote:

I'll see what I can find out - If this area were a little more populated/less remote, I'm willing to bet there would be quite a few options; but, as it is, I'm happy for whatever I can get!

Remote? Heck we are practically neighbors. A short 5 hour drive. I would have to pass by 40 colonies to get to you from here.

There must be one close by
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 31 January 2018 at 11:41
One of these days, I may have to talk with a local Hutterite colony about milk. I am not sure if there are any laws/regulations to prevent the sale, due to overly-worried legislators in Helena, but it is certainly worth asking!
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