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Old 05-12-2009, 05:18 PM   #31
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Haven't tried the Horizon yet. It's about time to make some more cheese though. You guys are making me hungry.
I just pulled the trigger on a cheesemaking beginner's kit and now I am jonesing for cheese.

After all my searches for non-UP milk and suitable milk oulets it turns out there is a farm store about a quarter mile from my house that sells raw cow and goats milk! Score!
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Old 05-15-2009, 02:06 AM   #32
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I just made some romano cheese with Organic Valley milk and it worked well. It is pasteurized but not ultra-pasteurized.

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Old 05-19-2009, 06:32 PM   #33
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With you guys talking about organic milk so much I am confused...

Are you guys using organic milk for taste/preference for organic? Or is it better for the cheese making process/flavor.

+1 for the sticky

Thanks

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Old 05-19-2009, 06:50 PM   #34
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I don't think that organic milk is better for cheese making any more than organic milk is better for drinking. Personally I would rather use organic for my own cheese making because I think its better quaility but thats up to you. I would use raw milk if I could buy it for a reasonable price as that is definitely the best.

-Archroy

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Old 05-19-2009, 08:01 PM   #35
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Thanks for the clarification on the organic milk.

Here is a helpful on topic Link after I read this thread I found it:

About Milk
Ultra Pasteurized Milk

Hope they help shed some light.

Edit: More helpful info from the same site: "A great website to help you find out more about 'Raw Milk' is http://www.realmilk.com/where.html maintained by the The Weston A. Price Foundation and offering details about raw milk and where to find it in your state"

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Old 06-20-2009, 08:41 PM   #36
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Rhody Fresh (Carried at East Side Market, Whole Foods and Trader Joe's in Providence area, RI) works for mozzarella.

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Old 06-27-2009, 05:00 PM   #37
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I tried Horizon in gallon plastic jugs. This was labeled as pasteurized. The 1/2 gallon paper cartons are labeled UP. It was my first attempt at any kind of cheese making. Starting easy I made 30 min mozzarella. It set up properly. I did add calcium chloride too.

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Old 06-29-2009, 04:22 PM   #38
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I tried Horizon in gallon plastic jugs. This was labeled as pasteurized. The 1/2 gallon paper cartons are labeled UP. It was my first attempt at any kind of cheese making. Starting easy I made 30 min mozzarella. It set up properly. I did add calcium chloride too.
Cool, I figured it would work, thanks for the confirmation.
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Old 07-22-2009, 05:13 AM   #39
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I know most organic milk is Ulta Past., but does anybody know about Wegman's Organic, specifically?

They service a smaller area, so I was hoping that it might not be UltraPast, and it would be my go-to milk, as I start learning how to make cheese, but I just don't know.

EDIT: Apparently it is not Ulta-Pasteurized. I don't know why I didn't try wegmans.com sooner, now I feel like a dumb-ass. https://www.wegmans.com/webapp/wcs/stores/servlet/EventsDetailView?langId=-1&storeId=10052&catalogId=10002&productId=399628

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Old 08-17-2009, 02:29 PM   #40
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Spartan Brand milk works so long as you put in 1/4tsp of CaCl per 2 gallon batch.

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