Testing Store-Bought Milk for Cheesemaking Part 2
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- Опубліковано 6 чер 2024
- This time we used Publix, Publix Greenwise organic, and Fresh Market. I wonder if the addition of calcium chloride kept it from stretching. At least we got a curd.
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I have made mozzarella cheese with walmart brand milk before. If using milk purchased from the store, you will have to use calcium chloride to help the curd set (when making mozzarella, you will need to add citric acid as well) along with the renet. When you stir the curds, you have to be very gentle so not to break them while they are heated .
isnt calcium cloride harmful for you? Calcium chloride poses some serious health and safety hazards. If ingested, calcium chloride can lead to burns in the mouth and throat, excess thirst, vomiting, stomach pain, low blood pressure, and other possible severe health effects. It can also irritate skin by causing excessive dryness or desiccating moist
@Milly Carmenaty You will want to use food grade calcium chloride. You can pick it up in any Walmart in the home canning section.
@@cherokeeMamaw Food grade is just a quality / purity indicator. I believe they're asking about the chemical itself
Getting closer! I'm having a hard time finding raw milk from a reliable source. Hopefully my girls will give me milk next year!
I hope so. I can't believe brands that used to work for me no longer do!
I'm guessing the problem is that you didn't get Non Homogenized. That's a huge problem.
Did you add citric acid ? That helps the curds stretch.
If you want your curds to stretch add a pinch of citric acid.
I don't know whether you have had a great milk controversy over there like we had here a few years ago, about the addition of "PERMEATE" to milk. Long before I heard about it, I could smell when milk brands had been adulterated with permeate. That is probably the smell you noticed from one of those brands in your previous video. It doesn't taste sour, but it always has a rancid odour to it, as though the bottle had been sitting in the bright sunshine for many hours.
"Permeate" is a mixture of various by-products of dairy industries, added to achieve a standardised milk analysis, but really I think, just to get rid of what would otherwise be a waste product. A bit like fluoride in your toothpaste and drinking / showering / organic gardening water, but probably less deadly.
John Kirkwood uses British bottled Jersey creamline milk, and makes wonderful cheese.
Gavin Webber always sources non-homogenised Australian milks of various kinds, and seems to get excellent results.
I think your USA milk has just been so terribly "improved" that it is almost useless.
Would those failures have turned into paneer?
Well that sounds absolutely vile! I haven't heard about that being done here. I do suspect that many of the processing plants have been "upgraded" to use that steam pasteurization that heats the milk hotter faster. It seems completely denatured. I fed it all to the chickens.
I don't think it's even good for paneer.
@@HammockHavenFarm
Well I have had some weird stuff with my goats' milk this week. I hadn't milked them for a while, was giving the kids a really good start and the summer weather turned very dry. Last week I made a couple of cheeses, but this week, that milk just will not form any type of curd. It won't curdle when heated with acid, and it won't set when rennet is added.
This is a disaster. I was really hoping to have made a store of cheese for the colder months! What a waste of time, feed, money and energy.
It just turns into a mess of liquid with the solids settled out like a mixture of flour and water.
I have seen goat milk even in pasteurised store-bought bottles, where the milk separates into clear liquid plus a white layer. Never saw that with cow's milk! Have you experienced anything like this?
Where do you buy your rennet?
Paradise Made Farm I get it from Cheesemaking.com.
I’ve tried like 5 times and no luck! I end up with ricotta
Store bought milk you have to use calcium chloride to help it set. Only pasteurized milk will work. Mix the calcium chloride in water to make sure it dissolves before adding.
If i were to use walmart milk brand how much calcium chloride should i use
@@thedestroyer3879 1/4 tsp for every gallon of milk in a 1/4 cup of water. I made a cheese with 2 1/2 gallons milk and used 1/2 tsp in a quarter cup of water
@@Artiefrog ok thanks
@@thedestroyer3879 welcome
@@Artiefrog do you think walmart milk will work
use calcium chloride you get a better curd
It helped moderately.
The problem here is that you're using homogenenised milk. Blasting the fat down into tiny globules ruins the chance of the milk being of any use for cheesemking. Easy error to make for goat farmers who never need to homogenise their milk.
It's nearly impossible to find non-homogenized milk here. It's all been blasted and ruined.
@@HammockHavenFarm ahh we have a few options in our supernarkets in Australia
@@RashasMoustaches Lucky you! It's little wonder the milk industry is hurting here. They went and ruined milk.