Hi all, I bring my raw milk home from my cow in 1/2 gal glass jars and put in a nice cold fridge until I do my cheese thing, probably every second day... The cream rises and thickens in the jar while waiting for me, of course... When I pour the milk in my vat, I need to shake and agitate the glass jars to loosen up the cream around the top from the glass.
Most literature states to handle the milk gently when warming it up...and "not break the surface" ..."stir gently" .. .... Etc. I never could understand why all the coddling...
My question is: does my milk shaking and agitation in the jar just before putting it in the vat to warm up, have any adverse affect to my cheese making in any way?
Thanks in advance,