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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: Spoons on September 09, 2013, 01:26:13 PM

Title: Is P/H Skim milk + added P/N-H cream the same as P/N-H milk?
Post by: Spoons on September 09, 2013, 01:26:13 PM

I have access to pasteurized/Non-Homogenized whole milk. It's kind of expensive though at $12 per gallon. I also have access to Pasteurized / Non-Homogenized 35% cream.

My question is; If I mix P/H skim milk (don't know why skim is homogenized, but apparently it is) with Non-homogenized cream, would I get the same quality milk as Pasteurized non-homogenized whole milk?

Title: Re: Is P/H Skim milk + added P/N-H cream the same as P/N-H milk?
Post by: linuxboy on September 09, 2013, 02:44:25 PM

Not quite. Homogenization causes casein adsorption of the fat membrane, so although your fat quality would be better in the sense that it would not cause as many off flavors, the curd strength and protein breakdown will still not be as good an non-homogenized milk.

Title: Re: Is P/H Skim milk + added P/N-H cream the same as P/N-H milk?
Post by: Spoons on September 09, 2013, 05:27:36 PM

Thanks Pav! I guess it's worth paying the extra bucks then.

Title: Re: Is P/H Skim milk + added P/N-H cream the same as P/N-H milk?
Post by: linuxboy on September 09, 2013, 06:12:45 PM

You may still be able to make a very respectable cheese with this approach. I would try a small batch and see.