![]() ![]() The short shelf life of pasteurized milk means the plant usually only distributes over a small regional area. Nearly all organic milk is ultra pasteurized because it significantly extends the shelf life of the product allowing a national or broad regional distribution. ![]() The texture of the resulting cheese will be much nicer, since not all of the milk fat will be homogenized. Horizon Organic (some work, some do not, it is not worth a ruined batch so don't try!) Tip! Try 1% or 2% and add a pint of heavy cream along with a teaspoon of calcium chloride per gallon. Whole Foods 365 Organic (mozzarella with calcium chloride)Īlbertson's (mozzarella) (check the label to be sure it isn't ultra-pasteurized since that may vary depending on market location)Īny milk labeled "ultra-pasteurized", this includes almost all organic brands! Giant Eagle Pasteurized (mozzarella with calcium chloride) Please include the type(s) of cheese you made since some milks may be good for some types of cheese but not others. ![]() What brands of milk have worked for other folks? Or failed to make good cheese?Īs folks reply to the thread I'll update this post to maintain a list here. I did some research and bought a gallon of Whole Foods 365 brand milk since it is HTST pasteurized and will give it a try to make Mozzarella this weekend. Many, many brands - even organic ones - are UP since it extends the shelf life, and the high temp denatures the milk proteins. Lesson learned - always check the label and buy a quality brand. I ended up with a rather flavorless and mushy ricotta instead of the nice firm cheese I was expecting. My first two attempts at making cheese flopped because I didn't realize you can't use any ultra-pasteurized milk. Not all of us have easy access to farm-fresh milk. ![]()
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