Making cheese in Canberra?

Shelley when I first started making cheese, I went all out to find unhomogenized, I also later on decided to try making with homogenised and it also worked well. I guess it depends on what sort of cheese maybe . I made mozzarella and ricotta etc.

thanks all, looks like Parmalat might be the most useful info I can glean from this thread so far. Country valley at the farmers market is good too, but they don’t supply unhomogenised milk at all. So I’ll check out parmalat. If anyone can recommend me a reliable source of unhomogenised milk at good prices I’m still ears open. thanks again everyone. Best wishes, shelly77

Woody Mann-Caruso said :

shelly I may be displaying ignorance

Yep.

but

[bzzzzt]

Thanks for picking up my mistake Meconium.

WoodyManCaruso: no need to troll.

I love the long lecture about the dangers of milk that (shock horror) hasn’t had the cream integrated into the milk.

And as to the dangers of cheese from unpasteurised milk, seems even the Yanks allow limited cheese making from raw milk these days and they are about the most food-fearful country on earth. Or maybe we’re overtaking them in that, too. (as well as in obesity and litigation).

I’d be interested to hear of any sources of cheap, large amounts of milk too, for cheese making, there must be alternatives to ColesWorths. I quite like Parmalat, which is unhomogenised, and it’s noteable how long it lasts compared with other milks.

shelly I may be displaying ignorance

Yep.

but

[bzzzzt]

DrKoresh said :

Meconium said :

I-filed said :

shelly I may be displaying ignorance but…

Indeed, I think you’re confusing ‘unhomogenised’ with ‘unpasteurised’, I-filed. There shouldn’t be any safety concerns with pasteurised, unhomogenised milk – all it means is that the cream floats to the top and the lower-fat milk underneath is weaker, not that it’s unsafe in any microbiological way.

thanks for clearing that up, I’d confused the two

Wow, that was one of the most polite interactions involving incorrect opinion I’ve seen on the RiotAct in a long time! What a pleasant surprise…

Anyway… where’s the cheese?!

http://www.youtube.com/watch?v=GSRGjImeN9M

Meconium said :

I-filed said :

shelly I may be displaying ignorance but…

Indeed, I think you’re confusing ‘unhomogenised’ with ‘unpasteurised’, I-filed. There shouldn’t be any safety concerns with pasteurised, unhomogenised milk – all it means is that the cream floats to the top and the lower-fat milk underneath is weaker, not that it’s unsafe in any microbiological way.

thanks for clearing that up, I’d confused the two

I-filed said :

shelly I may be displaying ignorance but…

Indeed, I think you’re confusing ‘unhomogenised’ with ‘unpasteurised’, I-filed. There shouldn’t be any safety concerns with pasteurised, unhomogenised milk – all it means is that the cream floats to the top and the lower-fat milk underneath is weaker, not that it’s unsafe in any microbiological way.

I go and visit the Epic markets out at the showground every weekend and there is a company there that sells milk and milk products. Here are the details the company details.

http://www.countryvalley.com.au/ourproducts.html

shelly I may be displaying ignorance but – given that there are sure to be very tight safety controls over cheese production using unhomogenised milk, it’s concerning that you are turning to a message board for recommendations! You should be in touch with professional bodies and industry colleagues about this. And it’s a worry also that you are looking to source “cheapest”. I would have thought “produced with the cleanest standards” would be what you are after – which would never be the cheapest. I think your post has red flags all over it, sorry!