The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

UK milk suitable for making cheese?

nicodvb's picture
nicodvb

UK milk suitable for making cheese?

Hi Brits,

can someone reccommend a store-brand milk suitable for making cheese that is known to work, please?

The dough must be kneaded and finally stretch (like for making mozzarella), so the yogurth-style curd that is obtained with so many UHT milk brands is not what I'm searching.

I don't have time and patience to test all milk brands around :-)

Thanks.

 

Frank550's picture
Frank550

Sainsburys taste the difference jersey milk is unhomogenised, so is good for cheese making. If you can find it its 85p for 750ml. Or go to Map of raw milk suppliers and see if there's a raw milk supplier near you. Usually charge around £1 a litre.

Happy hunting

Nickisafoodie's picture
Nickisafoodie

Avoid Ultra pasteurization, which is conducted at 300F.  The other choice is Pasteurized milk which will work at it only goes to 140F.  Label will say which it is in the U.S.  So just read the label as dairy farms are regional.  Would think it works the same way in the U.K.  The label should disclose...

Cheers,

Nick

Frank550's picture
Frank550

Easy to spot in the UK, its labelled UHT, and tastes, IMO, not very pleasant. 

So, avoid any UHT, try to find unhomogenised or go raw.

albacore's picture
albacore

Thanks for the heads up, Frank550. Funnily enough, I've just tried to make mozzarella with Tesco pasteurised whole milk, but it was a miserable failure - despite adding 0.02% calcium chloride and achieving the right pH, I ended up with a "heavy ricotta", as I will call it.

Next attempt, I'll see if I can get hold of some of the Sainsbury's Jersey milk.

Lance

nicodvb's picture
nicodvb

Interesting that this man could even use skimmed milk powder to have a good curd!

https://www.youtube.com/watch?v=hVDDLEF0vTU