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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: dannylomb on March 25, 2011, 08:05:58 PM

Title: Milk, Cow, Raw - Using For Marscapone & Parmesan
Post by: dannylomb on March 25, 2011, 08:05:58 PM

Hello everyone

I am new here I had some questions regarding raw milk. Being a Lombardy I hope my bloodline helps me here.

I have made Mascarpone with quite some success judging that the cream I used was something called fresh cream.
So my question is if I get my hands on raw milk can the skimmed milk be used for mascarpone directly, can the milk that remains be used for the making of parmesan and mozzarella.
And I choosed to pasteurize the milk and cream what would be the best way.

Would appreciate some advice.

Title: Re: Milk, Cow, Raw - Using For Marscapone & Parmesan
Post by: peno17 on February 07, 2014, 08:16:16 PM

Hey did you ever happen to find/figure out the answer to your question?

Title: Re: Milk, Cow, Raw - Using For Marscapone & Parmesan
Post by: MrsKK on February 12, 2014, 03:03:24 AM

I'm sorry this got missed - not answered - when he first posted.  The three cheeses he mentions are all processed at high temperatures, so pasturization is completely unnecessary.  And yes, the cream can be skimmed off for making mascarpone and the skim milk left can be used for making parmesan and mozzarella.  Although mozz is better when some of the cream is left.