I'm going to make cheese with a gallon of raw and a gallon of gently pasteurized, non-homogenized, milk.
First, should I use any CaCl? If so, how much? Maybe one gallon' s worth? Anyone have experience with this?
Second, what is the best way to incorporate the separated cream back into the milk?
This a minor issue with the raw jersey milk I get. If I get there right after they pour it and use it right away it is no problem. The longer I wait, the more it separates but if I gently shake it up seems to go together pretty well. But this milk I get from the health food store always has a solid layer of congealed cream on top. Even when I let it warm up on the counter for an hour or so it never seems to blend in again. I've also come to realize that shaking milk is a real no no. It takes so little effort to get the cream back into my raw milk that it hasn't seemed to do much harm but still, what is a better way?
Thanks in advance,
Dinerdish