Cheesemaking is a fun and rewarding hobby. With the proper milk, it is also easy. We make our cheese from milk purchased at a local health food store. The milk we purchase is pasteurized but not homogenized. Be careful with your selection of milk. Many areas of the country have eliminated the need to put the word "ULTRA" in fromt of pasteurized on the milk container. Ultra pasteurized milk does not make good cheese. If fact, it is impossible to get the curd to form.
If you cannot locate non-homogenized or non-ultrapasteurized milk, use the following dried milk powder and cream method below. The results are delicious.
Mix dry milk powder with water (following instructions on the box) to make one gallon of milk. Add one pint whipping cream and 1/2 tsp calcium chloride.
* Ask your grocer to bring back the pasteurized only milk instead of what they now have to offer!
