Mikesterbrau
Member
I've got the Ricki Carrol kit and I'm ready to try my first batch of cheese. I'm having no luck at any of the local grocery stores finding milk that looks usable, though. Most of it is ultra-pasteurized, and even the stuff that only says "pasteurized" is always "pasteurized, homogenized, spindled, folded, mutilated, wrong side up," etc.
Is the grocery store "pasteurized" version, plus some calcium chloride, what most people use, or am I looking at the wrong thing?
Is the grocery store "pasteurized" version, plus some calcium chloride, what most people use, or am I looking at the wrong thing?