CheeseForum.org » Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Milk Types, Formats, & Pre-Cheese Making Processing => Topic started by: scasnerkay on July 09, 2014, 04:21:01 AM

Title: Mixing raw and pasteurized milks
Post by: scasnerkay on July 09, 2014, 04:21:01 AM

My husband was given 1 cup of raw goat milk by a co-worker. The milk was from the prior day, and was kept well chilled. I put it in the freezer, as I do not plan on making cheese for a few days.
Does freezing the milk damage the structure of the milk?
Could there be any benefit to adding the small amount of raw milk to a 4 gallon batch of pasteurized cow milk and pre-ripening overnight to try a benefit from the NSLAB in the raw goat milk?