Hello fellow members:
I've been checking out the Cheese Forum since last year, this is my first post. Been making Feta and some of the simpler cheeses from fresh cows milk. I live in farm country and have neighbors who sell fresh goats milk and cows milk.
Want to try "Farmhouse Cheddar" from Ricki Carrolls book
Cheese Making page 104.
Here is my question. I will be using fresh cows milk which has a high cream content
(about 20% of the volume of each gal is cream)
Can I use the milk without skimming off the cream. Ricki calls for "Whole" milk, but I'm not sure how much cream content her receipt is based on.
If I can use the milk just as It comes from the bulk tank ... do I need to make any adjustments to temp, time, mesophillic starter, rennet, ect?
Thank for your help with my first attempt at a hard cheese.
Regards: john