Originally Posted by kyleobie
Hey ya'll -
I just tried making a second batch of cheese from cow's milk from Trader Joe's and it isn't coagulating. I've seen pictures online of bad coagulation from hotly pasteurized/ultrapasteurized milk and mine looks identical.
I live in a big city and unfortunately I don't own an automobile to drive to some great local farms in the area. Has anybody used milk from Whole Foods or your local hippie shop for this hobby?
Thanks for your help!
My wife and I tried three different grocery stores before we found a supermarket brand that would work. We have had success with both 2% and whole milk. They key is to just keep searching, difficult without a car, I know. But Supermarket brands will work if you can find the right one. For the record, out of the three brands that didn't work the first time we tried them, we have since gone back and been able to make cheese with at least one of them. Variation in the milk quality between the first and second try? Possibly. The fact that we had 8 or 9 batches under us before we tried that milk again? Most likely.. Good luck!