Cheese Making Tips

What Milk to use:

You can get milk for cheese making at the local dairy, grocery or at local farms. You should call the dairy to confirm the process used before buying (read “What not to use” below). All milk has a customer service number on the label.

•    Raw milk – This works way better than anything else. Many farmers sell raw milk. They cannot sell it for human consumption. The FDA says if you use raw milk for cheese making it should age for at least 60 days.

•    Homogenized/Pasteurized – This is what is sold in most the local stores. You may want to call the dairy before buying to confirm that it is not UP (see below). Your milk may need to sit longer for curds to form than if you used raw milk. Some dairies homogenize milk to such a point that it makes it hard for curds to form. If this happens, use a different brand next time.

•    Powdered non-fat milk – Yes, this works fine. Recipe: Mix name brand non-fat dry milk powder with water per the box instructions, then let it sit for at least an hour. Add one pint of whipping cream and 1/4 tsp calcium chloride per gallon. Make your cheese the usual way.

What Milk not to use:

Ultra-Pasteurized – Milk that is pasteurized at very high temperatures. It kills the enzymes, etc., needed for milk to curd. It also destroys the taste and many nutrients. SOME dairies label their milk as Ultra-Pasteurized, UP or UHT.  

•    Call the dairy to confirm before buying milk
•    If the milk comes from another state it is probably Ultra-Pasteurized
•    For most recipes (unless stated otherwise): If your cheese does not curd into one block, but looks like very loose cottage cheese you probably used UP milk

 Milk Bob Prefers:
Whole Milk: In this order - Raw milk, powdered per recipe below, off the shelf whole milk after calling dairy.
2% Milk (Romano, Parmesan): Off the shelf has always worked fine.

Cheese Making tips:

Refrigerate all ingredients until ready to use. Freeze starters if it will be sitting for more than a week.
Where required, use cool water to soak ingredients, not warm or hot.
Sometimes you will need to wait longer than the directions say for curds to form (see above).
Use a digital thermometer with a long sensor cable. It makes checking the temp much easier.
If you make a mistake don’t worry. Cheese Making is forgiving.
If you are not making Mozzarella, if your curds look like loose cottage cheese your milk was ultra-pasteurized and your cheese will fail.
Cut the curds the size stated in the instructions. Too small = Harder cheese. Large = Softer.
Dry your cheese for several days before waxing or you will get mold. Bob prefers not to use wax.
Check your cheese daily for the first 2 weeks of aging for mold. Wipe it off with salt water or vinegar.
Aging is a guideline. Longer or shorter is fine.
Add flavorings right before pressing.
Use a press. It is very hard to set the right weight without one.