Milk, Cow - Mixing Raw & Store Bought Past & Homgenized

[Dean in Ct.]

  So as the next step in my cheese making adventure I would like to try a Gouda, but I have no CaCl2 on hand. I do have access to raw milk here in Ct. but it is nearly $10/Gal. If I mixed 1/2 gal. raw molk to 1 1/2 gals. whole milk would that provide enough Calcium? With the new cooking techniques involved and my limited experience I would hate to have to toss $20 of raw milk!
So far all I've done are some simple cream cheeses and now two seperate Farmhouse Cheddars  which are waxed and ageing.
  Has anyone tried this?
Thanks!

[dthelmers]

Dean,
I do this regularly for cost reasons. I often make a four gallon batch using one gallon of Deerfield Farm raw Jersey milk, $7.50 a gallon at the farm in Durham Ct, and three gallons of Friendly Farms milk from Aldi's. The 25% raw milk makes a big difference in the strength of the curd and in the flavor. The milk from Aldi's seems to be rather gently pasteurized, as it will set an OK curd even with out calcium chloride. If I use Land o' Lakes milk, I need calcuim chloride, as it sets a very fragile curd, even mixed with the raw Jersey milk. Sometimes I will go half and half with the raw milk and store bought, and the cheese is even better.
I get my calcium chloride where they sell canning supplies, marketed as Pickle Crisp. Try Ace Hardware stores, or sometimes at Stop and Shop. You can also add some powdered skim milk to replace the calcium.
Dave in Meriden CT

[Dean in Ct.]

  Thanks for that, Dave, I'll give it a go! Happen to have some powdered skim milk here too.
  (Been meaning to contact you to apologise for choosing a screen name so similar to yours. It's one I use on a Motorcycle board and the fewer I have to remember the better!)
  Tome to get cookin'!