Cheese

New to cheesemaking - have ingredient questions:

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Cheese

New to cheesemaking - have ingredient questions:

NonnieMuss | | Jan 22, 2013 11:41 AM

Hi - First let me apologize if this question has been asked previously, but I did a search and couldn't find anything about it, so bear with me.

I am determined to make cheese. I have a fairly simple goat cheese recipe to start with, I have liquid animal rennet, and I will be getting some starter culture as soon as the local cheese guy is over the flu.

My question concerns goat's milk - once I started looking it seems I see it everywhere - but only the ultrapasteurized, which all my recipes say specifically to avoid. So where can I find just the regular pasteurized kind? I asked my cheese guy, but the local dairies (which I know will be a suggestion) don't sell retail, and it's illegal to sell unpasteurized (as is my understanding). I asked around a bit and am amazed at how many people I know have goats, or goats in the family, but no one milks.

Can anyone give me some tips? This is something I'd love to get into, but every step seems to lead to a locked door. Thanks in advance for anything helpful.

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