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Non-homogenized milk in cheese-making

cyalexa

By cyalexa
in Cooking

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cyalexa

cyalexa

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I'm new to cheesemaking and am about to make my first mozzarella. I found a source of unpasteurized milk (no small feat in Oklahoma, and it's not too far from my house!). It is not homogenized. Do I need to make any adjustments to address the tendency for the cream to rise to the top? 

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andiesenji

andiesenji

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Just mix it well with a whisk before adding the coagulating agent. 

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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Smithy

Smithy

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Please let us know how it comes out, cyalexa. I keep reading about how easy and fun it is, but haven't taken the plunge myself yet.

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cyalexa

cyalexa

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Please let us know how it comes out, cyalexa. I keep reading about how easy and fun it is, but haven't taken the plunge myself yet.

I will definitely report. I have made ricotta quite a few times with grocery store milk. I'm looking forward to the upgraded ingredients.  

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