Randy Chandler
Milk and cheese are two dairy products that are often consumed together, but did you know that milk is also a key ingredient in the process of cheesemaking? The type of milk used can vary, from raw milk straight from the farm to pasteurized milk from the grocery store, and each has its own advantages and disadvantages for cheesemaking. One thing to keep in mind is that ultrapasteurized milk should be avoided for this purpose as it has been heated to very high temperatures, altering its properties and making it unsuitable for forming curds. Whether you're a home cheesemaker or just curious about the process, understanding the role of milk in cheesemaking provides insight into the versatility and complexity of these beloved dairy products.
| Characteristics | Values |
|---|---|
| Milk to avoid for making cheese | Ultra-pasteurized milk |
| Milk that can be used to make cheese | Raw milk, pasteurized milk, homogenized milk, non-homogenized milk, pasture-raised milk |
| Best milk for making cheese | Raw, non-homogenized milk |
| Additional ingredients required for pasteurized milk | Calcium Chloride, lipase |
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What You'll Learn
- Raw milk from a cow or goat is a good option for making cheese
- Avoid ultrapasteurized milk as it won't form curds
- Pasteurized milk is a safe alternative, but it damages proteins and enzymes
- Store-bought milk can be used, but you must add calcium chloride
- Raw milk is best, but it's important to ensure it's from healthy animals
Raw milk from a cow or goat is a good option for making cheese
Milk is a key ingredient in cheese, and most cheeses are made with whole milk. This can be pasteurized milk from a grocery store or raw milk straight from a farm. Raw milk, whether from a cow or a goat, can be used to make many of our favorite cheeses.
Raw milk is milk that has not been heat-treated to destroy bacteria. While pasteurization increases the shelf life of milk and reduces the risk of foodborne illnesses, it also damages the proteins and enzymes present in raw milk. On the other hand, raw milk retains beneficial bacteria and enzymes that contribute to the complexity of flavor and enhance the flavor of the cheese as it ages. The bacteria in raw milk also aid digestion, as they contain lactase, the enzyme needed to digest lactose.
When using raw milk from a cow or goat to make cheese, there are some important considerations. Firstly, it is crucial to ensure that the milk comes from healthy animals and has been handled properly. Secondly, raw milk is more susceptible to contamination, so it is essential to know and trust the source of the milk. Raw milk should be used within 48 hours of milking, as older milk develops more natural acidity, which can interfere with the cheese-making process.
Goat milk, in particular, has some unique characteristics when used in cheesemaking. It typically requires less rennet than cow's milk, and the amount of culture needed may vary depending on the season, as goat milk's composition changes throughout the year. For example, summer milk has a lower fat content, making it better for hard cheeses, while fall milk has a higher fat content that can lead to spoilage issues when aging.
Overall, raw milk from cows or goats is a good option for making cheese, offering a range of benefits, including enhanced flavor, digestive support, and nutritional value. However, it is important to carefully source and handle raw milk to ensure food safety.
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Avoid ultrapasteurized milk as it won't form curds
Milk and cheese is a classic combination, and for good reason. They're a perfect flavour match, and eating cheese with milk can even aid digestion. But when it comes to making cheese, not all types of milk are created equal.
While most cheeses are made with whole milk, which can be pasteurized milk from the grocery store or raw milk straight from the farm, there is one type of milk that should be avoided altogether: ultrapasteurized milk.
Ultrapasteurized milk has been heated to extremely high temperatures, altering and destroying the native bacteria and enzymes. This process extends the milk's shelf life and reduces the risk of foodborne illnesses, but it also damages the proteins in the milk. As a result, ultrapasteurized milk does not form curds in the same way as other types of milk.
Curds are essential for cheesemaking, as they are the solid mass that forms when milk clots or separates into solid and liquid parts. The curds are then pressed and aged to create cheese. However, when attempting to make cheese with ultrapasteurized milk, it will not form curds and will instead produce a mush resembling ricotta.
So, if you're planning to make cheese at home, it's best to steer clear of ultrapasteurized milk and opt for raw or pasteurized milk instead to ensure your cheese turns out just right.
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Pasteurized milk is a safe alternative, but it damages proteins and enzymes
Pasteurized milk is a safe alternative to raw milk for making cheese, but it has some drawbacks. While pasteurization kills harmful bacteria and increases shelf life, it also damages proteins and enzymes naturally present in raw milk. These enzymes contribute to the complexity of flavor and enhance the flavor of the cheese as it ages. As a result of this damage, additional ingredients like calcium chloride and lipase may need to be added during the cheesemaking process to compensate for the changes.
Raw milk, whether from a cow or a goat, contains beneficial bacteria and enzymes that are advantageous in cheesemaking. These bacteria and enzymes are absent or altered in pasteurized milk, necessitating the addition of other ingredients. However, it's important to note that raw milk can transmit infections between animals and humans if consumed without proper care and sourcing.
When using pasteurized milk for cheesemaking, it's crucial to add Calcium Chloride to make up for the calcium loss during pasteurization. This step is not required when using raw milk. Additionally, the milk may need to sit for a slightly longer period after adding rennet to allow the curds to fully set, resulting in a "clean break."
While pasteurized milk may damage some proteins and enzymes, it is still a viable option for making cheese at home. The benefits of increased food safety and longer shelf life make it a safer alternative to raw milk, especially when the former is not easily accessible. However, for those seeking more complex flavors in their cheese, raw milk is the preferred choice.
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Store-bought milk can be used, but you must add calcium chloride
Milk is a crucial ingredient in cheese making. While most cheeses are made with whole milk, the milk used can vary from pasteurized store-bought milk to raw milk straight from the farm. However, one challenge that cheesemakers often face is achieving the desired curd consistency. This is where calcium chloride comes into play, especially when using store-bought milk.
Calcium chloride is a salt solution added to milk during the cheesemaking process to restore and increase the calcium content. It is essential for strengthening the curds, improving milk coagulation, and boosting yield. Store-bought milk often requires calcium chloride because the pasteurization, heating, and homogenization processes deplete the calcium content, affecting the milk's clotting properties and resulting in softer, less stable curds.
When using store-bought milk for cheesemaking, adding calcium chloride becomes crucial. It helps produce a firmer curd that is easier to cut and work with. The manufacturing processes of store-bought milk can decrease calcium levels, leading to slower coagulation and softer curds. By adding calcium chloride, you can restore the calcium balance, ensuring a more successful cheese-making experience.
The amount of calcium chloride to be added is important. The recommended amount is 1/8 to 1/4 teaspoon per gallon of milk, dissolved in non-chlorinated water. It should be added to the milk at least five minutes before adding the rennet or culture. It's important to note that using more calcium chloride than recommended can have a reverse effect, slowing down the coagulation process.
While calcium chloride is beneficial for store-bought milk, it may not be necessary for raw milk. Raw milk, whether from cows or goats, can naturally produce strong curds due to its unaltered calcium content. However, factors such as animal diet, lactation stage, and health can influence the calcium levels in raw milk, and in such cases, calcium chloride can be considered.
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Raw milk is best, but it's important to ensure it's from healthy animals
While making cheese, you can use whole milk, which can be either pasteurized milk from the grocery store or raw milk fresh from the farm. However, ultrapasteurized milk should not be used for cheesemaking as it has been heated to very high temperatures that alter and destroy the native bacteria and enzymes.
Raw milk is milk that has not been heat-treated to destroy bacteria. Many of the bacteria and enzymes present in raw milk are beneficial to the cheesemaking process, contributing to the complexity of flavor and enhancing the flavor of the cheese as it ages. Raw milk also reduces the amount of starter culture required in the cheesemaking process.
Raw milk is best when it comes from healthy animals and has been treated well. It is important to know and trust the source of raw milk as it can be tainted and transmit infections between animals and humans. Raw milk produced for direct human consumption is carefully produced in sanitary conditions, ensuring the animals are healthy and the milk is clean. It is also tested often and held to rigorous standards to discourage pathogen growth.
Several medical associations advise against consuming raw milk due to the risk of dangerous pathogens. However, these conclusions are considered outdated and conflicting with recent research. Scientific evidence suggests that pasteurized milk is one of the most allergenic foods, whereas raw milk can protect against milk allergies and provide health advantages. For example, a study of European infants found that increased consumption of raw milk reduced the incidence of respiratory infections, fevers, and ear infections. Additionally, childhood consumption of raw milk is linked to improved pulmonary function and a lower incidence of allergic diseases in adults.
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Frequently asked questions
No, most cheeses are made with whole milk. Avoid using ultrapasteurized milk as it has been heated to such high temperatures that its bacteria and enzymes are destroyed, making it impossible to form curds.
You can use pasteurized, homogenized, non-homogenized, pasture-raised, or raw milk. The best option is raw, non-homogenized milk.
Raw milk contains bacteria and enzymes that are beneficial to the cheesemaking process, contributing to the complexity of flavor and enhancing the flavor of the cheese as it ages.
Raw milk can transmit infections between animals and humans if the animal has an infection in its udder. It is important to know and trust the source of the raw milk you are using.
