I am a proponent of the use of raw milk and its benefits on flavoring and how it is supposed to be easier to form a curd. That being said, I do want to share my cheeses with other people and I worry that I may assist in making some else sick. For this reason, I am considering switching to low temp pasteurization.
I made cream cheese today with raw milk and use low temp pasteurization. My questions are:
- How long do you think I should hold at 145 degrees?
- How do you prevent some of the fat from separating as the milk heats up. I saw some oil like bubbles as the milk reached 140?
- How do you prevent a "skin" to form on the milk as it heats up?
- Do you need to add calcium if the milk is low temp pasteurized?
Out of curiosity, if someone makes cheese with low temp pasteurization, are you still required to wait 60 days of agin?
Thanks
Thanks