[Sca-cooks] Some info on cheesemaking
dragon at crimson-dragon.com
Wed Jun 4 08:19:32 PDT 2008
Stefan li Rous wrote:
>You don't have to have raw milk to make good cheese, though. While
>pasteurization and homogenization both have an effect on milk, some
>of the problems with modern milk have more to do with the fact that
>even "whole" milk has often had much of the cream skimmed off and
>sold separately. Sometimes this can be offset by adding some cream
>back in. You will find comments about this in that file, though.
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Yes and no. IMO, raw milk gives the best flavor and allows you to
make very firm cheeses similar to parmesan. Pasteurized milk does not
produce curds that are as firm as those from raw milk. This can be
slightly offset by using calcium propionate with pasteurized milk but
you can't completely duplicate the results you would get from raw.
Ultra-pasteurized milk is pretty much useless (IMO) for making
anything beyond very soft cheeses. Don't waste your time with it,
your yields will be low and the curds will be very fine and soft.
Homogenization can actually be an OK thing when making a whole milk
cheese. It helps keep the butter fat dispersed throughout the cheese.
Using raw, un-homogenized milk would require more intervention to
keep the cream from separating during the curdling process (a
practice known as top-stirring is used).
As for the amount of cream... different cheeses are made from milk
with cream and from milk without. The harder varieties are usually
made from skim milk while the softer ones include more cream. Skim
milk is not necessarily a bad thing for cheese making, it all depends
on what you are trying to make.
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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