Author Topic: Milk from the big retail stores - Any difference in quality?  (Read 788 times)

Offline NW Fromager

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Re: Milk from the big retail stores - Any difference in quality?
« Reply #15 on: July 13, 2017, 03:50:56 PM »
Did you use calcium chloride?  Also, I tend to use slightly more culture, rennet, and time than is called for in a given recipe.  Even then, I'm not convinced I'm getting as firm a curd as what it looks like in others' pictures.  Still, the end results are pretty good so far. Not brilliant, mind you, but pretty decent.
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Offline e_squard

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Re: Milk from the big retail stores - Any difference in quality?
« Reply #16 on: July 16, 2017, 11:11:25 AM »
I've had ok results with milk from Vins (safeway) and goat milk from Trader joes. Last weekend I got 4 gallons at costco with a plan to make 2 cheeses.... it was a total bust on the first batch, it didn't set. So second batch I upped the CaCh  and the rennet... let it sit for twice as long, still a bust.
So far, my best luck for cows milk outside of getting it from a friend with a cow, is from the local health food store where I can get half gallons in glass of p/non-h milk.
-Em
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Offline Al Lewis

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Re: Milk from the big retail stores - Any difference in quality?
« Reply #17 on: July 17, 2017, 07:43:26 AM »
Go to Albertson's or Safeway and buy the cheap whole milk, the one on the bottom shelf.  Makes great cheese.  The more expensive one on the top shelf doesn't.

I cant figure out what your doin right or what I'm doin wrong I can't seem to make any cheese with that milk,
even upped the rennet just can't get curd to set  :-[

I just do the normal amounts of CaCl and rennet.  Never had a problem with the cheap stuff.  The higher priced stuff is a bust.  I suspect they pasteurize it at a higher temp.
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Offline Boofer

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Re: Milk from the big retail stores - Any difference in quality?
« Reply #18 on: July 17, 2017, 05:59:39 PM »
Go to Albertson's or Safeway and buy the cheap whole milk, the one on the bottom shelf.  Makes great cheese.  The more expensive one on the top shelf doesn't.

I cant figure out what your doin right or what I'm doin wrong I can't seem to make any cheese with that milk,
even upped the rennet just can't get curd to set  :-[
Not to put too fine a point on it, but seems fair that Oregon dairies and Washington dairies might differ in feeds, handling, etc. ;)

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Offline H-K-J

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Re: Milk from the big retail stores - Any difference in quality?
« Reply #19 on: July 25, 2017, 02:41:54 PM »
You could be right Boofer.
Al,
Over the last year we have made three batches of cams,
instead of getting better results my curd set has gotten worse,
Although the cheese are edible (quite good actually) none of them even come close to the other makes.
Before moving to Oregon we had variation but not like this.
On the bright side, we still get to eat em.
Gotta add to our failed cheese thread (soon, I'll do it soon).