Real Milk for Cheese in HRM

[NASH]

I spied this down at the market the other day at Foxhill Cheese....

Whole milk, non-homogenized, pasteurized at 145 F for 30 minutes. They said it was excellent for cheese. I say it's excellent for Cappuccino. And cheese.

Fresh Milk.jpg

[dexter]

Being lactose intolerant sucks! I wish I could find some decent buffalo milk, but I spoil myself once or 8 times a year with that to make mozzarella

[derek]

I spied this down at the market the other day at Foxhill Cheese....

Whole milk, non-homogenized, pasteurized at 145 F for 30 minutes. They said it was excellent for cheese. I say it's excellent for Cappuccino. And cheese.

Fresh Milk.jpg

O.M.G. It would be 43+ years since I had unhomogenized milk. I can almost guarantee I had some on August 18th, 1969 (the day I left England). Funny though, up to that time, British milk was almost entirely unhomogenized (and often unpasteurized as they could either choose to have regular tubercolosis testing of their herds, or pasteurize). These days, all you can buy in the stores all across Europe is UHT homogenized.

[CorneliusAlphonse]

UHT homogenized.

:puke:

[NASH]

Fuck, this stuff tastes grrrreat!!!!

[Graham.C]

I love that stuff. Although if you leave it too long in the fridge and forget to shake it you end up with one rich cup of cream.

[Jimmy]

Something about milk grosses me out, even though I drink a shitload of it every day. This just ups the grossness factor but for no particular reason

Carry on.

[erslar00]

Fuck, this stuff tastes grrrreat!!!!

I will be making a trip over there during the holidays to try that.. Never tried unhomogenized milk before. Farmers back in my home town London ONT were always hocking it at the local market until the province tried to stop them...ensuing in a legal battle and rigmarlole.

[derek]

I love that stuff. Although if you leave it too long in the fridge and forget to shake it you end up with one rich cup of cream.

I think I really grew up on skimmed milk, because my father always got the cream...

[Juniper Hill]

Being lactose intolerant sucks! I wish I could find some decent buffalo milk, but I spoil myself once or 8 times a year with that to make mozzarella

I'm (a little) lactose intollerant, but have no trouble with cheese. I thought the lactose was metabolized as part of the cheesemaking process.

[Juniper Hill]

I've had the foxhill milk in coffee. It seemed quite good, and others who can drink it (I'm a bit lactose intollerant) tell me they like it. I'm not suprised it's good for making cheese.

Are you guys into cheesemaking? I keep trying to convince my wife to give it a try. We've make homemade yogurt and Ricotta, but nothing more adventurous than that.

[Graham.C]

Yeah there is a whole thread on it somewhere here. It's hard to find on tapatalk but someone else might be able to link to it.

[Jimmy]

Yeah there is a whole thread on it somewhere here. It's hard to find on tapatalk but someone else might be able to link to it.

http://www.brewnosers.org/forums/viewto ... ing+cheese" onclick="window.open(this.href);return false;

[derek]

Being lactose intolerant sucks! I wish I could find some decent buffalo milk, but I spoil myself once or 8 times a year with that to make mozzarella

I'm (a little) lactose intollerant, but have no trouble with cheese. I thought the lactose was metabolized as part of the cheesemaking process.

According to Bob Fournier on the Information Morning show today, the lactose, being water soluble, is mostly separated out when the curds are made.

[dexter]

Tell that to my lower intestine snd colon...

[derek]

Tell that to my lower intestine snd colon...

He didn't say "all" separated. Most of the lactose will end up in the whey, but without the use of lactase to remove the remainder, there'll always be some in cheese. There are degrees of lactose intolerance. I can't drink milk, but I can eat most cheese.

[Juniper Hill]

Tell that to my lower intestine snd colon...

I suppose you could try making cheese out of lacteese....it's gotta be better than that soy cheeze stuff

[Jimmy]

Tell that to my lower intestine snd colon...

I suppose you could try making cheese out of lacteese....it's gotta be better than that soy cheeze stuff

Sobeys sells a lactose free cheddar (their compliments brand), and it's actually really good. Otherwise the lactose free options seem pretty slim.

[dexter]

It's not bad you're right, I've had some success with making goats milk cheeses but it always tastes goaty. I wish I could find bulk buffalo milk because its so low in lactose and doesn't kill me

[Jayme]

My ex was lactose intolerant and only certain types of cheese would cause problems. You should look into lactaze - worked very well for her.