Author Topic: Milk from the big retail stores - Any difference in quality?  (Read 545 times)

Offline NW Fromager

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Re: Milk from the big retail stores - Any difference in quality?
« Reply #15 on: July 13, 2017, 03:50:56 PM »
Did you use calcium chloride?  Also, I tend to use slightly more culture, rennet, and time than is called for in a given recipe.  Even then, I'm not convinced I'm getting as firm a curd as what it looks like in others' pictures.  Still, the end results are pretty good so far. Not brilliant, mind you, but pretty decent.
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Offline e_squard

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Re: Milk from the big retail stores - Any difference in quality?
« Reply #16 on: July 16, 2017, 11:11:25 AM »
I've had ok results with milk from Vins (safeway) and goat milk from Trader joes. Last weekend I got 4 gallons at costco with a plan to make 2 cheeses.... it was a total bust on the first batch, it didn't set. So second batch I upped the CaCh  and the rennet... let it sit for twice as long, still a bust.
So far, my best luck for cows milk outside of getting it from a friend with a cow, is from the local health food store where I can get half gallons in glass of p/non-h milk.
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Offline Al Lewis

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Re: Milk from the big retail stores - Any difference in quality?
« Reply #17 on: July 17, 2017, 07:43:26 AM »
Go to Albertson's or Safeway and buy the cheap whole milk, the one on the bottom shelf.  Makes great cheese.  The more expensive one on the top shelf doesn't.

I cant figure out what your doin right or what I'm doin wrong I can't seem to make any cheese with that milk,
even upped the rennet just can't get curd to set  :-[

I just do the normal amounts of CaCl and rennet.  Never had a problem with the cheap stuff.  The higher priced stuff is a bust.  I suspect they pasteurize it at a higher temp.
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Offline Boofer

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Re: Milk from the big retail stores - Any difference in quality?
« Reply #18 on: July 17, 2017, 05:59:39 PM »
Go to Albertson's or Safeway and buy the cheap whole milk, the one on the bottom shelf.  Makes great cheese.  The more expensive one on the top shelf doesn't.

I cant figure out what your doin right or what I'm doin wrong I can't seem to make any cheese with that milk,
even upped the rennet just can't get curd to set  :-[
Not to put too fine a point on it, but seems fair that Oregon dairies and Washington dairies might differ in feeds, handling, etc. ;)

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