Author Topic: Milk, Raw, Partially Frozen - Impact On Cheese Making?  (Read 384 times)

Offline bbracken677

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Milk, Raw, Partially Frozen - Impact On Cheese Making?
« on: September 21, 2012, 08:19:28 AM »
What are the effects of partially frozen raw milk?  I got my raw milk out of the fridge this morning and found that in one of the gallons a chunk (like 2 cups worth) was frozen solid. I poured the liquid part of the milk into the vat to warm to make cheese, but was wondering about the effect....it seems likely that the frozen part is mainly water and that the solids in the remaining milk would be a bit more concentrated?
Once the frozen part thaws...would it be useable in any way?


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Offline MrsKK

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Re: Milk, Raw, Partially Frozen - Impact On Cheese Making?
« Reply #1 on: September 21, 2012, 12:27:56 PM »
If it were me, I'd leave the ice chunk out - you are correct in that it is mostly water.

I've used thawed, previously frozen raw milk to make cheese and had no issues with it, other than having to warm it until the butterfat melts back into the milk.

Offline bbracken677

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Re: Milk, Raw, Partially Frozen - Impact On Cheese Making?
« Reply #2 on: September 21, 2012, 12:33:05 PM »
Super! Thats exactly what I did...am in the middle of the make right now and all seems normal. The curds are good and pH is progressing pretty much as expected.

Thanks!

Offline MrsKK

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Re: Milk, Raw, Partially Frozen - Impact On Cheese Making?
« Reply #3 on: September 22, 2012, 04:57:52 PM »
Great!