A better way is to use whole milk and add non fat dry milk powder. This brings down the fat percentage, increases proteins, and significantly boosts your yield. I feel like this produces a much more flavorful cheese because you still have the original butterfat.
Hey Sailor,
Great suggestion, this is something I would like to try.
What ratio would you recommend ? How much dry milk powder per gallon of
Fresh Raw milk?
This time of year the milk I use has aprox 3 pints or more cream per gallon.
Any special directions for mixing?
Just to confirm: are you talking something like Carnation instant nonfat dry milk powder?
Regards: john