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Old 09-25-2009, 08:58 PM   #1
Saccharomyces
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Here in Texas I found it a bit tricky to find raw milk. There are only a handful of farms in the state licensed to sell it (and Texas is a big @$$ state, if you haven't noticed) since the Texas ag laws require special inspections and processes that are more stringent than a typical dairy farm. Driving three hours to get enough milk to make 3-4# of cheese isn't my idea of a picnic.

I believe it was HenryHill who suggested on chat that I try looking for a CSA (community supported agriculture). A quick Google search turned up a local farm that gets raw milk every two weeks from a farm way out in the sticks. For $6.50 a gallon I can get raw milk and the farm is a 15 minute drive from my house.

I went out there today and got my milk. Tomorrow I make 2# of Gouda and 2# of fresh mozzarella using the traditional method. I'm stoked.


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Old 09-27-2009, 01:16 AM   #2
zac
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Sacc,

DONT MILK THE BULL!!!



 
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Old 09-27-2009, 03:13 AM   #3
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hehe. I'll keep that in mind.

2# of Mozz the traditional way in the fridge, and 2# of gouda in the cheese press. I really noticed a difference in the texture and yield ... the raw milk is superior in both categories.
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Old 09-29-2009, 04:05 PM   #4
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I found this site and found a few local resources. The texas list is huge!

http://www.realmilk.com/where1.html
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Old 09-29-2009, 05:36 PM   #5
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I found this site and found a few local resources. The texas list is huge!

http://www.realmilk.com/where1.html
Yes I started there but struck out because none of the dairies are within an hour and a half drive of where I live (Texas is a big state). The CSA gets milk from one of the dairies on that list, and since they bring it into town I only have to drive 15 minutes to the farm to get the milk.
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Old 10-02-2009, 05:27 PM   #6
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Yes I started there but struck out because none of the dairies are within an hour and a half drive of where I live (Texas is a big state). The CSA gets milk from one of the dairies on that list, and since they bring it into town I only have to drive 15 minutes to the farm to get the milk.
I found a dairy on the list that is about 40 minutes away that is state licensed. Might be a little inconvient for just a milk run but I plan to convert the family to raw only.
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Old 10-22-2009, 07:49 PM   #7
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Made mozz and gouda three weeks ago with the raw milk, waxed the gouda yesterday we are still eating on the mozz which keeps getting more and more like an aged provolone every day. Both fantastic. I didn't have any problem making cheddar out of store bought milk but the raw milk had better yield and better butterfat for sure.
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Old 10-24-2009, 02:59 AM   #8
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Cool that you found it
Sucks that its 2-3 times as much as milk in the store

 
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Old 10-24-2009, 12:37 PM   #9
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It's counter-intuitive, at least it was to me, but the milk gets better in the winter when the cows are inside instead of outside eating grass. As teh guy we buy our milk for cheese explained it, grass is full of water. Grain, as we all know, is full of goodness. So your cheese will be better in the winter with grain fed cows.

Babalu, the guys we buy the milk from are down by you, Johnson Bros. farms, just off 105

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Old 10-26-2009, 03:04 AM   #10
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Originally Posted by paulthenurse View Post
It's counter-intuitive, at least it was to me, but the milk gets better in the winter when the cows are inside instead of outside eating grass. As teh guy we buy our milk for cheese explained it, grass is full of water. Grain, as we all know, is full of goodness. So your cheese will be better in the winter with grain fed cows.

Babalu, the guys we buy the milk from are down by you, Johnson Bros. farms, just off 105

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