Patrick Oconnell
When it comes to cheese-making, choosing the right milk is essential. The type of milk used significantly influences the final product's quality and flavour. While there are several options available, such as raw, pasteurized, homogenized, skim, and ultra-pasteurized milk, each has its advantages and drawbacks. For instance, raw milk contains beneficial bacteria and enzymes that enhance flavour and digestibility, but it can be challenging to source and is illegal in some places. Pasteurized milk, on the other hand, has a longer shelf life and reduces the risk of foodborne illnesses, but it may require adding ingredients like calcium chloride to compensate for lost nutrients. Skim milk is used for harder cheeses, while whole milk is more versatile. Ultimately, the best milk for cheese-making is often the least processed, as it retains more proteins and bacteria, resulting in a more stable and flavourful cheese.
| Characteristics | Values |
|---|---|
| Milk Type | Whole milk, skim milk, raw milk, pasteurized milk, ultra-pasteurized milk |
| Milk Source | Cow, goat, sheep, buffalo, etc. |
| Processing | Least processed milk is the highest quality for cheese-making |
| Bacteria | Beneficial bacteria in raw milk makes cheese easier to digest |
| Omega-3 | Higher in raw milk |
| Storage | Raw milk should be sourced directly from the farm and used within 2-3 days |
| Pasteurization | Milk is heat-treated to kill bacteria, extending shelf life but damaging proteins and enzymes |
| Ultra-Pasteurization | Milk is heated to very high temperatures, destroying all bacteria and enzymes and preventing curd formation |
| Homogenization | Breaks butterfat particles into too-small pieces for good cheese |
| Additives | Calcium chloride and/or lipase may be added to pasteurized milk to make up for lost calcium and changes in proteins |
| Cheese Type | Skim milk is used for hard cheeses like Romano and Parmesan; whole milk is used for most cheeses |
| Flavor | Goat's milk will impart a "goaty" flavor to hard cheeses |
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What You'll Learn
Raw milk is best fresh off the farm
Secondly, raw milk is a good option for cheese-making because of its high-fat content. High-fat milk, such as 3.25% milk, is less processed than conventional milk, resulting in more proteins and bacteria that contribute to a more stable milk product. Using grass-fed cow's milk can also increase the stability of the milk due to the cow's diet being richer in nutrients.
Thirdly, raw milk sourced directly from a farm is ideal as it reduces the potential for contamination. The potential for contamination increases during transportation and storage, so obtaining raw milk as close to the milking time as possible is recommended. Raw milk is best used for cheese-making within 2-3 days to avoid protein changes that can lead to weaker curd development.
While raw milk is an excellent option for cheese-making, it may not be accessible to everyone. In some places, the sale of raw milk is illegal, and even where it is legal, it tends to be more expensive than regular milk. However, for those who have access to it, raw milk is a fantastic choice for making delicious and high-quality cheese.
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Pasteurised milk is readily available in stores
Milk is one of the most important ingredients in cheese-making, and the final product is greatly influenced by the type of milk used. While raw milk is considered to be of higher quality due to its lack of processing, it can be difficult to source and is illegal to sell in some parts of the world. An alternative is to use pasteurised milk, which is readily available in stores.
Pasteurised milk has been heat-treated to kill any bacteria present, increasing its shelf life and reducing the risk of foodborne illnesses. This process also damages the milk's proteins and enzymes, so additional ingredients like calcium chloride or lipase may be needed to make cheese. However, this is a minor inconvenience for home cheesemakers. Most stores sell pasteurised milk, which can be used to make cheese with the addition of a small amount of calcium chloride.
When choosing store-bought milk for cheese-making, it is important to avoid ultra-pasteurised milk, as it has been heated to such high temperatures that its native bacteria and enzymes are destroyed. As a result, it will not form a proper curd and will produce a mushy texture instead. Many brands, even organic ones, use ultra-pasteurisation to extend the shelf life, so it is important to check the labels carefully.
For those who are new to cheese-making, starting with store-bought pasteurised milk is a good option. It is more affordable than raw milk and allows for experimentation without incurring high costs. It is also easily accessible, as most supermarkets and grocery stores stock pasteurised milk.
In summary, while raw milk is considered ideal for cheese-making, pasteurised milk is a viable alternative that is widely available in stores. With the addition of a few extra ingredients, it can be used to make delicious homemade cheese.
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Skim milk is used for hard cheeses
Skim milk is widely used for making hard cheeses. Cheeses like Parmesan, Romano, and Asiago are traditionally made using skim milk. Skim milk cheese is a term used to describe cheeses made with at least some skim milk. The type of skim milk used for cheese is not the same as the skim milk bought from stores. It is virtually impossible to remove all the cream from milk by hand, so some cream is always left over in hand-skimmed milk.
Skim milk cheeses tend to be harder and less creamy than whole milk cheeses. This is because the fat molecules in whole milk keep the cheese softer and smoother. In whole milk cheeses, fat balances proteins in emulsification. However, when there is not enough fat to provide this balance, the proteins form grainy deposits. Skim milk cheeses can also take longer to melt than full-fat cheeses.
Some cheeses, such as alpine-style cheeses, are made in a rough manner. For these cheeses, the curds are whisked to break them apart, which causes a lot of the fat to be jostled out. Therefore, alpine-style cheeses like Asiago are well-suited to being made with skim milk. On the other hand, creamy cheeses like Brie or Gouda are not suitable for making with skim milk.
Mozzarella is another cheese that lends itself well to skim milk. A quick, one-hour version of this cheese can be made with milk, rennet, and citric acid. This type of mozzarella is a great option for those who have a lot of skim milk in the fridge and not a lot of time.
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Ultra-pasteurised milk should be avoided
Ultra-pasteurised milk is not suitable for cheesemaking. This is because it has been heated to very high temperatures, which destroy the milk's native bacteria and enzymes. This process damages the proteins in the milk, which are essential for forming a good curd. Without these proteins, the milk will not form a solid curd, and instead, you will be left with a ricotta-like mush.
Some cheeses, such as ricotta, paneer, and cottage cheese, can be made with ultra-pasteurised milk, but the curd quality will not be as good as it would be with other types of milk. These types of cheese do not rely on rennet for coagulation, which is affected by the changes in protein structure caused by ultra-pasteurisation.
When choosing milk for cheesemaking, it is best to opt for whole milk, which can be pasteurised or raw. Raw milk contains beneficial bacteria and enzymes that make the cheese easier to digest and contribute to a more complex flavour. It is best to source raw milk directly from a farm, as transporting and storing it can increase the risk of undesirable activity. If using pasteurised milk, you may need to add additional ingredients, such as calcium chloride or lipase, to make up for the loss of proteins and enzymes.
It is important to note that pasteurisation is not always a bad thing. It can help increase the milk's shelf life and reduce the risk of food-borne illnesses. However, when it comes to cheesemaking, the negative impact on curd formation makes ultra-pasteurised milk unsuitable.
In summary, ultra-pasteurised milk should be avoided for cheesemaking due to the high temperatures it is subjected to, which alter the milk proteins and enzymes necessary for proper curd formation and flavour development. Other types of milk, such as raw or pasteurised whole milk, are better suited for cheesemaking and will result in a more desirable final product.
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High-quality milk is the least processed
When making cheese, the type of milk used is one of the most important ingredients to consider. The milk used will greatly influence the final product. High-quality milk is the least processed type of milk. This can be cow, goat, sheep, or buffalo milk. It is also referred to as fresh, unpasteurized, or raw milk. In Canada, raw milk is illegal to buy or sell in stores, but it is considered high-quality milk.
Raw milk contains beneficial bacteria and enzymes that make cheese easier to digest. It also has a higher Omega 3 content, especially in pasture-raised animals. The potential for contamination is high, so proper sanitation and milk handling are crucial. It is recommended to source raw milk directly from a farm as close to milking as possible. Raw milk is best used for cheese-making within 2-3 days, as the protein changes can cause weaker curd development.
High-fat milk, such as 3.25% milk, is also considered high-quality milk as it has been less processed than conventional milk. This type of milk has more proteins and bacteria, resulting in a more stable product. Using grass-fed cow's milk provides a more stable milk due to a diet richer in nutrients. This type of milk works well with any "slow" cheese, which requires active bacteria and calcium chloride as ingredients. However, it may be less reliable for "fast" cheeses like fresh mozzarella.
Low-quality milk, on the other hand, is the most processed type of milk. This includes 2%, 1%, and skim milk, which have been pasteurized, homogenized, and skimmed several times, resulting in a product low in nutrients and bacteria. While ultra-pasteurized milk extends shelf life, the high temperatures denature milk proteins, making it unsuitable for cheese-making as it will not form proper curds.
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Frequently asked questions
The best milk for making cheese is the least processed kind, which can be cow, goat, sheep, or buffalo milk. Raw milk is a good option as it contains beneficial bacteria and enzymes that make the cheese easier to digest and contribute to the cheese's flavour as it ages. However, raw milk is illegal to buy or sell in some places.
Ultra-pasteurized milk should not be used for cheesemaking. This type of milk has been heated to very high temperatures, altering its proteins and enzymes, and preventing it from forming a curd.
If you are unable to source raw milk, you can still make cheese with store-bought milk. However, you will need to add calcium chloride to make up for the calcium lost during the pasteurization process. It is best to use the freshest milk possible, as milk begins to change and spoil almost immediately after being stored.
