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Home Brew Forums > Food and Beverage > Cheese Making Forum > What brands of store-bought milk work for making cheese?
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Old 11-03-2009, 03:33 AM   #41
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Thanks for this thread!

I'm seriously considering making some cheese soon.

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Old 12-06-2009, 12:05 PM   #42
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I made Mozzarella with Publix store brand whole milk, with the addition of calcium chloride.

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Old 01-02-2010, 10:22 PM   #43
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Have made 8-10 cheeses with Trader Joes organic, replace a pint of milk with a pint of heavy cream, add 1/4tsp calcium chloride, works perfectly. Cheeses made include mozzarella, colby(was amazing), gouda, jack(x3 batches) and cheddar. Picture below (taken with an ultra amazing blackberry camera) is from the jug in my refrigerator, think it is destined for a mozzarella. We usually vary 1% or 2% depending on the cheese.

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Old 01-21-2010, 10:41 PM   #44
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Plain old Kroger's brand works fine. You have to use 1% and add fat back in with heavy cream. 1/16 by weight of cream to total batch length should get you back to 3-4% milk fat (regular milk). I do add a heavy pinch of driveway salt (calcium chloride) to the batch, but I get nice clean breaks everytime!!

<edit>
Oh: you do have to stir in the cream, btw: it first has the tendency to sink to the bottom, then float to the top.....
</edit>

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Old 01-22-2010, 04:51 PM   #45
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I like the idea of using 1-2% and adding back the milk fat with cream. I noticed with raw milk, since it's not homogenized, the texture of the finished cheese is much smoother than the homogenized batch I made which seems a bit grainy.

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Old 03-30-2010, 08:22 PM   #46
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Ugh... I tried to make Mozz using Horizon in the gallon jug (which has worked for me before) and it was a disaster. The label said pasteurized but it was obviously UP. Guess it's off the list.

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Old 03-30-2010, 08:48 PM   #47
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I get regular whole milk from Aldi's for $1.99/gal.

After making a mozz I have not been able to make a ricotta.

Do you think I'm getting too much out of the milk when making mozz?

Does anyone know what other ingredients I need to make cheddar?

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Old 04-01-2010, 02:49 PM   #48
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I get regular whole milk from Aldi's for $1.99/gal.

After making a mozz I have not been able to make a ricotta.

Do you think I'm getting too much out of the milk when making mozz?

Does anyone know what other ingredients I need to make cheddar?
I haven't had any luck at all making ricotta from whey except when using raw milk.

For cheese like cheddar I would recommend adding a pint of cream to your milk to increase the butterfat content. It will work just fine if it works for mozz...
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