Testing Store-Bought Milk for Cheesemaking- Epic Fail!
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- Опубліковано 6 чер 2024
- Today we attempted to get a curd set from four different kids of store bought milk, Great Value, Aldi, Barber's, and Organic Valley. All failed miserably.
We will be releasing a second video trying out some other brands soon!
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30 Minute Mozzarella Video: • "30" Minute Goat Milk ...
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I found this chart very interesting. As you can see, there is a wide range of pasteurization temps before a milk has to be labeled Ultra Pasteurized. www.hartzlerdairy.com/our-process
Modern pasteurization technology flash heats the milk with injected steam. I wonder if this method instead of vat pasteurization is being used on much of the milk sold today.
I also suspect that milk at box box stores is sources regionally and that the same supplier may be labeling the same milk for different vendors. It is quite possible that the milk at one grocery store in the same as the milk at the next. Also that the Great Value milk in NY came from a different supplier than that in Georgia.
We will be releasing another milk test soon.
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that's exactly how acid coagulated curd looks like for me. I use raw milk and adding citric acid, it goes like what you've shown in this video, disintegrated-crushed like curd.
I'm surprised at the results.. I've been playing around with making cheese and have made about 15 different cheeses using store bought milk. I have never had those results and it always worked out. However, I do use Calcium Chloride because of the pasteurization and have never had a fail... PS, I'm in Toronto
What recipe do you use and have ypu used walmart brand milk?
Please do a video
Thank you so much for this video. I honestly can’t thank you enough for this video.
I love the phrase 'kidding season'!!!
Thank you for another well done video--love the notes added, especially about the size of the pot used for the Walmart milk. While I do appreciate eating and cooking with cheese I am not a milk drinker and after seeing what I think is poor performance of even organic store bought milk I'm even less likely to use store milk to cook with.
I was disappointed with how this milk reacted. I can't wait to have fresh again and you can bet I will be sure to freeze enough in the future.
Do you dicontamanate or pasteurize the goat milk before using it?
Brilliant concept for a video when the goats are dry! So glad to see several vids from you now that I have emerged from a month carless and internet-free.
Carless and internet free!? Is that a good thing? It doesn't sound so pleasant to me. I hope you are doing well. Kids are hitting the ground here. We have one more to kid in this wave. She's in labor tonight so hopefully I can turn attention back here soon.
@@HammockHavenFarm
No, wasn't a good thing at all! Extended to 6 weeks as well, and I still don't know whether the car is going to let me down again. Living in an isolated area has advantages, but a lot of drawbacks too. Missing my YT friends is just one of them. Now I can have a video-fest to catch up on all their news! But I did have some time to read David Asher's book The Art of Natural Cheesemaking, which is an education!
@@rubygray7749 I have been meaning to borrow that one from my friend Martha! Prayers your car doesn't let you down again!
have you tried this using calcium chloride as well? I just bought a kit and it says when using store milk you have to use Calcium Chlorife to aid in curd formation.
Would something like half and half work? I have Nigerians and it works great but its a small flock. Was hoping to practice on less valuable milks.
I only just came across this video. Do you remember if the milk was homogenized or unhomogenized? It is very hard to get a good curd set with homogenized milk.
hi! where is your farm? I LOVE LaManchas too (currently only have a PB LM doe and an AM Alpine doe) but I want to start a LaMancha herd soon :)
Kells We are in West Central Georgia. I just love my lamanchas! I know several great breeders around the country. I may know someone near you. And there’s always transport!
@@HammockHavenFarm no way!!! I am moving to Georgia from South Florida to start my herd when I graduate high school! would you consider being a mentor?
@@kells473 Oh great! Holler at me if you would like to come visit. We have brought in top genetics from around the country including a son of one of the only does to appraise with a 94 score and a son of last year's national champion.
Big fan of the vids
The curdely texture happend to me yesterday. Ph should be 6.68. mine was 6.1. I think this could have been part of the problem
Not sure how fair this test is without CC added. I have had great luck with Walmart milk for years.
I used to use it all the time with no CC added. These curds did not hold together enough to give even a single stir and they formed no curd mat on the bottom of the pan as I began cooking the curds. I am glad it is working for you!
@@HammockHavenFarm I wonder if it could be a regional thing? The milk I get in Kentucky might be processed in a different facility.
@@nkyhomesteading6500 More than likely!! I'm glad it's still working for you there. I found two milks that made curd last night. I used CC. The curds still were not as firm as I am used to.
When using pasturised milk ya need to use calcium chloride. Pasturised milk the calcium gets destroyed
So strange. I just made a two gallon batch of mozzarella with Aldi milk last week because it was on sale for $.99/gallon. It turned out great! I did use calcium chloride and also some lipase in addition to the citric acid. Took a little longer for the rennet to set than I was expecting (I’m also used to working with raw goat milk), but it came together and stretched nicely. I was thinking of trying some hard cheese with it the next time it’s on sale.
That's great! I am starting to wonder if it comes from different processing plants for different markets. Beginning to think our local plants have been "upgraded" to high temp steam pasteurization.
Could be. I just did a four gallon farmhouse cheddar with Aldi milk yesterday and it came together just fine, so I hope they don’t upgrade any plants near me!
Looks like they are stripping something out or the heat is making protein strands shorter.
magana559 high temp pasteurization would do that!
Dairy Pure works very well. They pasteurize at low temps. increase the calcium chloride.
Good to know. I didn’t use and Ca in this video. To me it’s sad that people drink milk for the Ca but we have to add Ca back to heat treated milk to make curd. Are people really getting the Ca they need from the milk?
@@HammockHavenFarm Exactly! I grew up on fresh milk from a dairy down the road and it has depth of taste as well. Here in NJ it is illegally to sell raw milk.
You're right , everybody doesn't have a goat herd.
The milk in the cartoon, me no...
I want to know about store brands milk to make cheese
When using store bought pasteurized milk you have to add calcium chloride to get a better set.
When I first started this cheese thing over ten years ago, I started with store bought milk and it would work with or without extra calcium. This set was so poor, it really looks like what you get with ultrapasteurized milk. The proteins are so denatured, I don't think Ca would help.
I want to get into cheese making but i cant get my hands on fresh milk becuse your not allowed to sell fresh milk atleast in my area
Oh wow she only know about American cheeses huh!😬 I mean I see about 4 giant cheeses here but oh well🤭
This disappointed here.. 😮😢
Yea your cute but why even post this video. You just gave up half way thru instead of even trying a full attempt
First!
Haha! Thank you for watching.