>Two types of milk that do not work: Chokchai High and Foremost Yummy.
I wish that I had seen your posting before today. I just tried to make feta cheese from Chokchai milk and it was not a huge success. The milk took FIVE hours to form a clean break in the curd (should take about an hour). I used real animal rennet (BioRen), lipase powder, and a culture that I brought back from the States. I made a 30% calcium chloride solution from the dry CaCl2 granules that I bought at a medical supply house in Bangkok.
I did end up with cheese, but it's just not the correct consistency (more like cream cheese). However, it does taste like feta.
Should I try Magnolia milk or is all store-bought Thai milk going to be a waste of time for cheesemaking?