Originally Posted by flyangler18
Not entirely true - as many brands of milk that are only marked 'pasteurized' make in fact be 'ultra pasteurized'. UP milk won't form a curd. I wish I could get my hands on some raw cow's and goat's milk, but I haven't been successful so far; I've been using Swiss Valley Farms whole milk with excellent results thus far.
Very true. Not just pasteurized, but store bought milk is homogenized, too, which changes the protein structure. That's what keeps the cream from rising to the top in store bought milk. Well, it changes the curd formation too, so some people add calcium chloride to the milk at the same time as the cultures, to sort of normalize the protein.
I am using goat's milk- because that's what my source is. I use CaCl in it, because of the way the protein is structured.
It's true that store bought milk is pretty similiar, except for the UHP stuff that Flyangler mentioned. You can't use it to make cheese.
I've read many articles about using powdered milk with some added whipping cream, if your only source is UHP milk. It's supposed to work just fine, but I haven't tried it.
Whole milk gives a very creamy higher fat cheese. Skim milk or low fat milk would give a lower fat cheese. The goat's milk I use is about 4% milk fat, maybe a bit more. It's definitely NOT a low fat way to make it!