| T O P I C R E V I E W |
| Cindy Lou |
Posted - Apr 08 2011 : 7:38:29 PM
I am excited about learning to make cheese. I got a culture for Chevre cheese and a gallon of goat's milk. The first step on the directions was to pastuerize the milk. It said to bring the milk to 145 degrees and hold it there for 30 minutes. I had a terrible time trying to maintain an even temp and then went with another option that said to bring it to 161 degrees for 30 seconds so I finished it up that way. If I'm going to make cheese in the future I will need to buy pastuerized milk or do it myself. I went on-line and found the prices of pastuerizers were way more than I imagined! Does anyone know of a source that would be below $295?
Susan
"Tell me, what is it you plan to do with your one wild and precious life?"
Mary Oliver |
| 6 L A T E S T R E P L I E S (Newest First) |
| sherrye |
Posted - Apr 26 2011 : 07:15:59 AM
hi girls, i am so glad i found this thread. i had understood the reason to pasteurize is to kill enzymes not wanted in the cheese. the kit says to pasteurize before making cheddar. this way the correct enzymes for cheddar grow with out competition. i would much rather not pasteurize. i had stopped trying to do cheese. i hated the heating part. i now have a pasteurizer. so girls is it possible to make cheddar and colby cow with out heating? that would be great. learning new things as we go. sherrye
the learn as we go silk purse farm
farm girl #1014
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| paradiseplantation |
Posted - Apr 12 2011 : 07:17:21 AM
I know there's a controversy going on of raw vs pastuerized milk, but when dreaming of making my cheeses, I've always gone toward raw. I haven't done it yet, but I'm hoping to get a Jersey within the next few months for fresh milk. This farmgirl cannot afford a pasteurizer, and I think buying pastuerized milk defeats the purpose of having fresh milk to use. If I HAVE to pasteurize for some reason, I think I'll go with the 161 degree method!
from the hearts of paradise... |
| windypines |
Posted - Apr 09 2011 : 07:30:35 AM
I grew up on raw milk, and now I don't pasturize anything either. I know my milk, equipment, and barn are clean, so I would not worry about it. Just my opinion though.
Michele |
| Candy C. |
Posted - Apr 09 2011 : 06:50:23 AM
I also make all my cheese from my raw goat milk! I have never pastuerized our goat milk, we use it for everything and we haven't had any problems!
Candy C.
Farmgirl Sister #977
www.calicocandy.etsy.com
Go confidently in the direction of your dreams. |
| Cindy Lou |
Posted - Apr 09 2011 : 06:26:33 AM
Thanks, I grew up on a dairy farm and Mom had a pastuerizer on the kitchen counter. I hadn't really thought about using raw milk. I have a second gallon, I'll try that raw.
Susan
"Tell me, what is it you plan to do with your one wild and precious life?"
Mary Oliver |
| kristin sherrill |
Posted - Apr 09 2011 : 05:00:05 AM
Please don't take this wrong, but why would you want to pasteurize the milk? It is full of good beneficial bacteria and enzymes that are good for the gut. I make cheese from my raw goats milk and it's fine. I would save that money then and just buy the milk already pasteurized. There are dairies that only pasteurize the milk and it's pretty good. There's one in Knoxville called Cruze Dairy.
Kris
Happiness is simple. |
