Raw milk contains all of its natural bacteria and flavorful flora. If you are making cheese with raw milk, you will need to make some adjustments to recipes. As a family, we decided we wanted to take in all the probiotics along with our dairy products.
#1: Raw Milk is Different from Pasteurized I hope to save someone from feeding half of their cheesemaking attempts to the chickens with these gems. These little nuggets would have prevented me from ruining so many batches of cheese! When I began making cheese I had many dismal failures that could have been avoided if only I knew…
I still have plenty of cheese-fails, so I suppose this is what hurts my confidence. I still consider myself a novice cheese-maker, even though I make cheese all the time and have even taught cheesemaking classes. Here I am several years later and I must confess that I have not ventured too deep into the cheesemaking escapades. My cheesemaking began with the simplest cheeses that only required basic ingredients we had on hand (several kinds of farm cheese can be made using buttermilk, yogurt or vinegar). This is when I fully embraced the home-dairying and said goodbye to the dairy aisle at the local grocer. It wasn’t until we entered the second year owning a cow that I began to really explore the possibilities of fresh milk. Most of the time I was just surviving months of a chronic mastitis infection and trying not to cry (we bought a cow with an incurable staph infection – that we didn’t know she had). I was new to milking a cow and feeding a cow and owning a cow.
The first year with a milk cow I spent trying to figure out what I was doing. I started making cheese about a year after we brought home a milk cow.
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