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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Milk Types, Formats, & Pre-Cheese Making Processing => Topic started by: jerryg on November 26, 2012, 11:05:21 PM

Title: Home Pasteurization
Post by: jerryg on November 26, 2012, 11:05:21 PM

Is there still a flavor & yield benefit to using raw milk for cheesemaking if I pasteurize it myself at home?
I've read that holding the milk at 145F for 30 minutes is sufficient, a much lower temp than for commercial pasteurization.

Title: Re: Home Pasteurization
Post by: bbracken677 on November 27, 2012, 12:01:29 AM

I use a milk that is just that...it provides improved curds over Pasteurized/homogonized milk. How much of that is due to it not being homogenized I do not know.
I have not been able to compare flavor, however, due to my inconsistencies (amateur) in cheesemaking.  :) 

Still learning and still working to get processes down. My latest mistake was placing a potential stilton on a light pressing and then not getting back to it in forever...I shouldn't have pressed it at all, but I wanted to eliminate some of the internal openings...I fear I eliminated all of them  haha