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**Saccharomyces** · 04-23-2009, 03:03 AM

Confirmed ... Whole Foods 365 milk works. At $4 a gallon it's a nice cheap option for fresh cheese.

I was looking at the local grocery store, the Horizon cartons are marked UP but gallon jugs are labeled 'pasteurized'. I love Horizon milk, so I may grab a gallon and give it a try. Worst case I have more ricotta.

avaserfi · 04-27-2009, 01:01 AM

I had success tonight with Central Market brand organic whole milk. I talked to the Dallas buyer and he said it is not UP. It is also sold at HEB for $5.50 a gallon.

**Homercidal** · 04-30-2009, 05:24 PM

I looked at our milk yesterday and it says "Pasteurized" only. Do you think it's Ultra? It's just a skim milk, not organic or anything.

Also, would I be better off with skim or whole?

s3n8 · 04-30-2009, 06:17 PM

Quote:

Originally Posted by Homercidal

I looked at our milk yesterday and it says "Pasteurized" only. Do you think it's Ultra? It's just a skim milk, not organic or anything.

Also, would I be better off with skim or whole?

I think whole. Thats what I used. When they skim, I think they are taking away what makes cheese (*I think*). You might get an oz of cheese instead of a lb.

**Saccharomyces** · 05-03-2009, 09:53 PM

Pasteurized should work. Most milk that is UP is labeled UP. But there aren't any guarantees it will work..

jamesnsw · 05-04-2009, 04:29 AM

Good results from Albertson's store brand. 75 cents for a half gallon on sale made for some super cheap yet delicious mozzerella.

CBBaron · 05-04-2009, 05:43 PM

Quote:

Originally Posted by s3n8

I think whole. Thats what I used. When they skim, I think they are taking away what makes cheese (*I think*). You might get an oz of cheese instead of a lb.

You don't want to use skim milk unless you add back in the fat in the form of cream. Even part skim mozzarella and Parmesan cheeses use about 2.5% fat milk. However you won't lose quite as much as you describe. Milk is about 12% solids including the 3.5% milkfat. So even without the fat you still have about 7% solids. However without the fat your cheese would be extremely dense and hard. Not very edible.

Craig

archroy · 05-11-2009, 09:18 PM

Hey Saccharomyces, how did the Horizon gallon jugs work? I've been thinking about trying that. Good idea with this thread I've been looking for a list like this, it should be stickied.

-Archroy

Chad · 05-11-2009, 09:50 PM

I'm 0 for 2 so far with mozzarella. The first attempt was with milk from a great local premium dairy, Maple View Farm. Got super fine ricotta. No coagulation, no clean break. Nothin'. I have to assume that they ultra pasteurize to maximize shelf life. Their milk is expensive so I imagine they don't have the turnover of the store brands. Second attempt was with an inexpensive store brand. Got decent coagulation but not the yogurt-like consistency I see in pictures. By repeatedly heating and beating it into submission I got a rubbery blob of mozz. I'm trying it on pizza tonight but I'm not hopeful. This doesn't feel like any mozzarella I've ever handled. Next attempt is scheduled for tomorrow with milk from Maola, a regional dairy operation. We'll see how that goes.

Chad

**Saccharomyces** · 05-12-2009, 03:40 PM

Quote:

Originally Posted by archroy

Hey Saccharomyces, how did the Horizon gallon jugs work? I've been thinking about trying that. Good idea with this thread I've been looking for a list like this, it should be stickied.

Haven't tried the Horizon yet. It's about time to make some more cheese though. You guys are making me hungry.