Randy Chandler
There are many different types of milk that can be used to make cheese, including raw milk, pasteurised milk, and skimmed milk. Raw milk is often used in cheese making as it has not been heat-treated to destroy bacteria, which means fewer ingredients need to be added. However, it is important that the raw milk comes from a healthy animal. Pasteurised whole milk is also a popular choice for producing cheese, and skimmed milk is ideal for hard cheeses such as parmesan.
| Characteristics | Values |
|---|---|
| Type of milk | Raw or pasteurised |
| Source of milk | Cow, goat or grocery store |
| Taste | Goat's milk is more acidic than cow's milk |
| Colour | Goat's milk makes pure white cheese |
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What You'll Learn
- Pasteurised milk is one of the most popular choices for making cheese
- Raw milk is also used, as it has not been heat-treated to destroy bacteria
- Skimmed milk is ideal for hard cheeses like parmesan
- Goat's milk will make a pure white cheese with a slightly more acidic flavour than cow's milk
- UHT milk is not viable for making cheese
Pasteurised milk is one of the most popular choices for making cheese
Pasteurised milk has been heat-treated to destroy bacteria. This means that cheese makers need to add more ingredients to pasteurised milk than they would to raw milk. However, raw milk must come from a healthy animal, as the bacteria has not been destroyed. Pasteurised milk is a good option if you are unable to source raw milk from a trusted supplier.
The type of milk you use will depend on your preference for technique, taste and colour. For example, goat's milk will make a pure white cheese with a slightly more acidic flavour than cow's milk. Skimmed milk is another option, but it is better suited to hard cheeses such as parmesan.
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Raw milk is also used, as it has not been heat-treated to destroy bacteria
Raw milk is often used in cheese making as it has not been heat-treated to destroy bacteria. This means that cheese makers can add fewer ingredients as raw milk contains many of the bacteria and enzymes that are beneficial to the cheese-making process. For example, lactobacilli and other bacteria present in starter culture are native to raw milk, so less starter is needed compared to when making cheese with pasteurised milk.
However, it is important to note that raw milk used in the cheese-making process must come from a healthy animal as the bacteria has not been destroyed.
Pasteurised whole milk is also a popular choice for producing cheese and can be purchased from grocery stores. Skimmed milk can also be used, but it is more suitable for hard cheeses such as parmesan. Ultimately, the type of milk used for cheese making depends on personal preference, technique, taste and the resulting colour. For example, goat's milk will only make a pure white cheese with a slightly more acidic flavour compared to cow's milk.
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Skimmed milk is ideal for hard cheeses like parmesan
When it comes to making cheese, the type of milk you use is often down to preference on technique, taste and resulting colour. For example, goat's milk will only make a pure white cheese with a slightly more acidic flavour compared to cow's milk.
Pasteurised whole milk is one of the most popular choices when it comes to producing cheese. This can be bought from a grocery store, or you can use raw milk fresh from a farm.
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Goat's milk will make a pure white cheese with a slightly more acidic flavour than cow's milk
When it comes to choosing which type of milk to use for making cheese, it often comes down to personal preference on technique, taste and resulting colour. For example, goat's milk will make a pure white cheese with a slightly more acidic flavour than cow's milk.
Goat's milk is not the only option, however. Raw milk, whether from a cow or a goat, can be used to make many of our most familiar cheeses. Raw milk is milk that has not been heat-treated to destroy any bacteria present. Many of the bacteria and enzymes present in raw milk are beneficial to the cheesemaking process, so you can reduce the amount of starter that is used when making cheese with raw milk.
Pasteurised milk is another option. This is one of the most popular choices when it comes to producing cheese. It is also possible to use skimmed milk, but this tends to be ideal for hard cheeses such as parmesan.
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UHT milk is not viable for making cheese
When it comes to making cheese, there are many options and variables to consider. Pasteurised whole milk is one of the most popular choices when it comes to producing cheese. Raw milk is also a common choice as it has not been heat-treated to destroy bacteria, meaning fewer ingredients are needed. Skimmed milk is also an option, but it is best for hard cheeses such as parmesan.
UHT milk is not recommended for making cheese. This is because the proteins in the milk have been destabilised by the ultra-high temperatures, which means the calcium in the milk does not bond properly to make a good curd. UHT milk may also be more sensitive to temperature variations, which can lead to variable results. While it is technically possible to make cheese with UHT milk, it may not yield the same results as cheese made with fresh pasteurised milk or raw milk.
If you are new to cheesemaking, it is best to start with fresh pasteurised milk or non-UHT milk. This is because traditional cheesemaking often relies on the natural characteristics of milk, which can be altered by the UHT process.
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Frequently asked questions
You can use raw milk, which is milk that has not been heat treated to destroy any bacteria, or pasteurised milk, which is one of the most popular choices.
Many of the bacteria and enzymes present in raw milk are beneficial to the cheesemaking process, so you can reduce the amount of starter that is used.
Pasteurised milk is easier to source, as it can be bought from a grocery store, and it is also safer as it has been heat treated to destroy bacteria.
Yes, skimmed milk can be used to make cheese, but it is better for making hard cheeses such as parmesan.
No, UHT milk is not viable for making cheese.
