Raw & Store Bought Cow's Milk - Mixing?

[Gina]

I know cheeses made with raw milk are supposed to be better in almost every way, but raw milk can be expensive and hard to find here. I have seen it in one local health food store and it was about $5 for a half gallon. To make a 4 gallon cheese would cost about $40. I know some wouldnt consider that too much, but in the learning phases of cheese-making, it is for me.

But I do want to make better cheeses and am wondering if adding 25% or so of raw milk to generic grocery store milk would be helpful in any way. Any thoughts (besides thinking that would be a sacrilege )?

[Sailor Con Queso]

I don't see any problem with that. Will just make your store bought better. Try to find non-homogenized store bought.

[Gina]

I don't see any problem with that. Will just make your store bought better. Try to find non-homogenized store bought.

Thanks. I may try mixing the milks fairly soon - when I decide what cheese I want to make with it. I'll probably mix the raw with the generic store-bought milk I've been using so there is just one variable -besides my skill level that is. 

[WhiteSageFarms]

Gina,

I did a search on the forum about mixing raw milk with generic milk and found your post...

Did you make cheese with the 25% raw mixture like you mentioned? If so, how did it turn out?

I'm in the same situation as you were when you started this thread... I'm just a novice cheesemaker, raw milk is expensive, &  I want to experience the difference between using raw milk and generic milk. I'm still wondering if the generic milk added to the raw milk will negate the benefits of the raw...

I just bought 2 gallons of local raw cow's milk @ $10 per gallon, and 2 gallons of local generic cow's milk sold at WalMart for $2.00 a gallon... Going to make some Ginger Stilton tomorrow (got a craving for it after reading about Sailor Con Queso's Ginger Stilton & Blueberry Stilton :-) )

~Laurie