Does anyone ever pay much attention to this?
I have not because I do not have a dairy farm and buy my milk from the store. But I continue to hear that its important.
I've never really thought about it, but as I start to, i wonder what I can really check for and then what I can do about it.
I would imagine that fat content, solids-not-Fat are important things to check for, but I'm not entirely sure how.
Then the thought occurred to me. Density. Would it make sense to start measuring the density of my milk prior to making my cheese? I've never done it. But it seems reasonable that if I am trying to make the same cheese over and over again that the density of the milk should be the same.
I would imaging that i could use my hydrometer to do this. The more fat in the milk, the less dense. The less fat in the milk, the more dense it would be.
Anyway, I'm just thinking out loud.
