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Old 02-26-2008, 02:17 PM   #11
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Ultra:
example
http://www.organicvalley.coop/produc...-milk-1-litre/

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Old 02-26-2008, 02:20 PM   #12
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Where to find raw milk.
http://www.realmilk.com/where2.html

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Old 02-26-2008, 02:20 PM   #13
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Quote:
Originally Posted by jezter6
As far as I've seen Ultra doesn't make curds and isn't good for cheese, but all the real info I find on ultra seems to be for cream, and not for milk. I've never seen anything that says ULTRA on a milk jug, but then again, I never looked too hard before.

I'll try with store milk once and if it sucks, I'll go dairy. In central PA, you should have no problem finding a local dairy. What part of Central are you from (pending where you live, I've seen people from Altoona to Lancaster all say they're in Central PA).

I might have it backwards then. I am fairly certain it's in her book. (I think ).

I live close to State College (Centre county...as central as it gets ), so there are places...usually though you have to drive around to find them as people just hang a sign out by the road (mostly the Amish).
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Old 02-26-2008, 02:27 PM   #14
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Haha
That Milk site bases it's philopsophy after CAMRA...

Quote:
Back in the 1970s, a couple of blokes were sitting in an English pub, bemoaning the consolidation of the brewing industry in England and the decline of British beer and ale. A commodity that represented the soul of Britain carefully brewed lagers from countless small-scale manufacturers, each with a distinctive color and taste had been edged out by the insipid canned beers of a few large monopolistic breweries. What was needed, they decided, was a return to traditional brewing methods. They launched A Campaign for Real Ale, which soon became the force that turned back the mega-brewers and reinstated varied and delicious ales to English tables and pubs.
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What's needed today is a return to humane, non-toxic, pasture-based dairying and small-scale traditional processing, in short . . .
A Campaign For Real Milk
http://www.realmilk.com/why.html
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Old 02-26-2008, 02:38 PM   #15
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Quote:
Originally Posted by zoebisch01
I might have it backwards then. I am fairly certain it's in her book. (I think ).

I live close to State College (Centre county...as central as it gets ), so there are places...usually though you have to drive around to find them as people just hang a sign out by the road (mostly the Amish).
Awesome. Born and raised in Centre county myself. Family from Milesburg and up in Black Moshannon. I'z a mountain boy.

I'm sure there's some stuff maybe down Zion and towards Loch Haven on both sides of the stream.

From that real milk site:
# State College: (Centre County), Stone Soup Market, 1011 East College Avenue, Suite C, (In front of Centre Furnace Mansion), State College, PA 16801. Phone: (814) 234-3135. Email: stonesoup4pa@yahoo.com . Website: www.stonesoupmarket.org. Stone Soup carries locally produced dairy – raw cow’s milk, raw goat’s milk, raw butter, raw cheeses and yogurt, [and on contract with supplier] raw kefir, raw sour cream, raw cultured butter, raw cottage cheese, and occasional lacto-fermented vegetables and kombucha. They also have local, humanely-raised meat – fresh chicken, fish, bacon, and eggs delivered weekly, and pastured, grass-fed, antibiotic & hormone-free beef, pork and chicken. Locally baked goods are available weekly and certified organic fruits and vegetables are available on a seasonal basis.
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Old 02-26-2008, 02:50 PM   #16
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The ultra is no good for cheese. Most of the odd milks and creams are now ultra due to the long shelf life. Ultra milk is most likely to be in a box, not a gallon jug.

From cheesemaking.com

Quote:
Ultra Pasteurization

This is a range of milk processing temps from 191-212 F for varying times
once the temp rises above 174F the calcium component of the milk will be damaged to the point that a curd will not develop properly. If your curd forms as a loose mass or something looking like ricotta, then your milk source has been probably Ultra Pasteurized.
This higher heat treatment causes denaturation of whey proteins which subsequently stick to the casein particles. The effects are:
* Longer flocculation times
* Weak or no curd formation
* Poor syneresis (moisture release)
* Coarse textured curd with reduced ability to stretch, mat and melt.





Ultra High Temperature Sterilization (UHT)
(280F) Short Time (2 sees) ....
UHT when used to describe a dairy ingredient means that such ingredient shall have been thermally processed at or above 280 deg.F for at least 2 seconds.
DO NOT TRY TO MAKE THE QUICK MOZZARELLA FROM THIS MILK
The key word here is 'Shelf Life' and this process increases it to 60 plus days compared with the 18 days of lower temp pasteurization. It would be very hard to place the word 'Fresh' on the package with any conscience.






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Old 02-26-2008, 09:18 PM   #17
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Quote:
Originally Posted by jezter6
Awesome. Born and raised in Centre county myself. Family from Milesburg and up in Black Moshannon. I'z a mountain boy..

I live on Rattlesnake Pike baby!

Stone Soup wants an arm and a leg for the raw milk
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Old 02-26-2008, 09:24 PM   #18
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Quote:
Originally Posted by SuperiorBrew
From cheesemaking.com



Ahh ok, thanks for that. I couldn't remember without the book .

I guess I never worried about it too much, because I feel it is best to find a raw milk source anyway
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Old 02-26-2008, 09:26 PM   #19
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Quote:
Originally Posted by zoebisch01
I live on Rattlesnake Pike baby!

Stone Soup wants an arm and a leg for the raw milk
Damn, small world. My uncle lives not far away from there!!
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Old 02-26-2008, 10:08 PM   #20
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Quote:
Originally Posted by jezter6
Damn, small world. My uncle lives not far away from there!!
Zoinks!
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