[Sca-cooks] ricotta as "fresh cheese"?

[AEllin Olafs dotter]

Raw milk is not the same as non-homogenized. Here in NYC I can't legally 
get raw milk, but I do have a source for non-homogenized milk. It has 
been pasteurized, so the State's concern about disease (tuberculosis, 
originally and most seriously) is taken care of, but it is not, shall we 
say, blended... the cream floats to the top, and can be skimmed.

We used to have a summer cottage up in dairy country, and, when I was a 
kid, there was still a local milkman who bottled and delivered his own. 
My mother, whose grandfather had been a dairyman, always made sure we 
got a couple of bottles of unhomogenized milk, so my brother and I would 
understand it. And we had a cream dipper kicking around  the place so 
we'd use it to bring milk up through the cream, and we'd skim the cream 
and make (small dabs of *G*) butter... But even when she was a child, in 
this state, you couldn't get raw milk. A doctor had her brother using it 
at one point for a medical condition (didn't help) and he had a 
prescription for it... only way he could get it in New York.  And that 
was some 70 years ago...

AEllin

Tara Sersen Boroson wrote:

>
>> I've  made fresh cheese and it turned out a heck of a lot more like 
>> ricotta then cottage cheese.  Of course - I used homoginized - can't 
>> seem to find non-
>> homiginzed around here.
>>
>> Kateryn
>>
>
> Kateryn, where do you live?  I know where to get raw milk around here 
> in Southeast PA, maybe someone knows where to find it near you.
>
> -Magdalena
>