Unless you have the facilities to ensure there are no nasties in your milk, pasturised milk is about all you have open to you. I tend to go for non-homogenised organic milks. You always need the basics (enzyme & culture) to make cheese, whether it be rennet from a cow's stomach or a fungus for the enzyme. The culture is what distinguishes cheeses, it's pretty simple to see that cheeses of today are just bacteria bread for specific outcomes. I see no problem with this, it's called progress.
Pasteurization is requested by the law in many countries. All the rest can be achieved from natural ingerdients like renet from cows stomach, mold from dried breads etc. But what's good in modern procedures if they can save us time and efforts?
Unless you have the facilities to ensure there are no nasties in your milk, pasturised milk is about all you have open to you. I tend to go for non-homogenised organic milks. You always need the basics (enzyme & culture) to make cheese, whether it be rennet from a cow's stomach or a fungus for the enzyme. The culture is what distinguishes cheeses, it's pretty simple to see that cheeses of today are just bacteria bread for specific outcomes. I see no problem with this, it's called progress.
shoriani 1 year ago
Pasteurization is requested by the law in many countries. All the rest can be achieved from natural ingerdients like renet from cows stomach, mold from dried breads etc. But what's good in modern procedures if they can save us time and efforts?
fiaJacob 2 years ago
Why all these "modern" tweeks?
Pasteurization, Powder, Enzyme, Candida - all packaged goods manufactured in a factory.
What happened to pure goat milk that is naturally converted into cheese?
morsagmon 2 years ago