Best Type of Cows Milk For Cheese Making

[@ireyonmoya]

Many many thanks! I have started to do many things myself again, which I've hardly remembered how to do. So many helpful tips and ideas in your videos. You've made my family, myself and the organic farmer (5 min. to walk) happy, cause now I buy so much fresh raw milk. Greetings from Switzerland

[@christait6636]

Great video to clarify a few things for me. I live in New Zealand and use A2 raw, unhomogenised, unpasteurised milk that I can purchase from a vending machine on the farm. Most recipes mention unhomogenised, pasteurised and I had wondered if my raw milk needed pasteurisation. I'm confident with my supplier's processes so am happy to continue what I've been doing after watching your video. Thanks.

[@jasonyem8505]

PS loved the colored water comment - had me in stiches

[@L0j1k]

Perfect!! I've been waiting for a video like this. Seems like unhomogenized, pasteurized milk with ~4% fat is the ideal. And no additives like gelatin, or milk that's had cream added to bring its fat content up, and homogenized is okay if you can't find unhomogenized. That's good, because where I live I can only get homogenized milk, but otherwise it sounds good. Thanks Gavin!

[@ShawnScaggs]

One thumbs down are you serious! Disagree with what he's teaching or what? Everything he said was spot on! Excellent video sir!

[@GavinWebber]

+Shawn Scaggs thank you. I often wonder why people leave a thumbs down. It make no sense to me.

[@amyp8162]

Gavin Webber sometimes I thumbs down videos so they stop showing up in my recommended..like those animal cruelty videos with disturbing thumbnails

[@akosuaokraku8142]

So that's why I ended up getting cream cheese from the UHT milk I used. My first time trying to make mozzarella cheese (or cheese of any kind) and I was so disappointed with the outcome. Thanks for the education.

[@jtb9544]

“I hate two things: liars and skim milk, which is just water lying about being milk.”

[@richardbidinger2577]

Incredibly helpful video. Since I live in the US, I didn't know how our milk compared to milk in Australia. Our food police can be a little odd here at times, and don't always think we have a functional brain that we can use to think for ourselves. I've never seen any milk sold here above the fat content of whole milk (your alright pick for useable milk), but that doesn't mean it doesn't exist, just that I've never seen it. I'll have to look for it now, maybe my local farmers market will carry it. Thank you for all that information, it was a great help.

[@SeanInAlaska]

Just saw this and wanted to say thanks! Living in America I was a bit confused by your milk terms until now hahahhaha.....

[@fugenturkoglu]

Thank you for explaining the variety of milk. For me, especially 5th one, Gold, was an eye-opener.

[@petersatzer3010]

Thanks very much Gavin for your excellent instruction videos. I will give cheese making a try in the next couple of weeks, just because of your videos. I love trying out new crafts, and your enthusiasm for cheese is quite contagious. I'm also getting the impression that living near the alps (Austria) and close to a rural area will have it's benefits for cheese making. Standard whole milk in Austria is 3.5% fat (so it should work for most cheeses as far as I understood your videos), and just recently a farmer in my area opened up a 24/7 raw organic milk dispenser with self service (people in Austria like to have organic and fresh food, and that idea seem to sell quite well). I most certainly will give some of the easier beginner cheeses you mentioned in another video a try, and who knows, maybe install a cheese cave in the future. Many thanks for your nice videos.

[@GavinWebber]

It sounds like you will have the best quality milk for your new hobby!

[@duds9814]

So bloody useful haveing an Aussie explain this thanks mate 👍

[@GavinWebber]

No problem 👍

[@AvecGracey]

Glad I found this video. Thinking of making my own mozzarella while we are on lockdown here in Malaysia but difficult to get my hands on milk other than UHT 😅 at the moment.

[@supercooled]

If you can buy milk you can buy cheese. Why complicate things?

[@AvecGracey]

@@supercooled simple reason: I want to learn how to do it myself.

[@supercooled]

Avec Gracey I. Add butter once because I was also curious. The yield wasnot that great.

[@acapyolo8487]

hi from malaysia also 😃👋 glad to see u in comment

[@andyking957]

Raw milk can have some nasty germs like tuberculosis. So here in germany it is only sold directly from farm and the farmer must advertise to pasteurize it. But buying always from the same organic farmer with a quite small herd of ~5 cows i do not care heat treating. Taste is better anyways. And if i need lower fat content, simply let it stand around 1 day, skim the cream and make butter. Then you do not want Industrial butter anymore too.

[@beebop9808]

Don't know about every place in the US and California is likely wacker doodle but here in the southeast, whole milk has always and still is labeled as 4% fat min.

[@anonynomnomnom]

Any chance we could get a tour of the cheese cave? I'd love to see all the cheeses snug in their boxes.

[@jakoba4272]

This man could tell me litteraly anything to me about cheese making and have me interested

[@Linden531]

You are the authority of cheese...THE HEAD CHEESE. Your channel is a YT gem...love you bro and keep it up!!

[@jannaaltinsoy5748]

Mark Linden head cheese? 😅 🤢

[@ciliann]

For a camembert recipe - I wanted to know what yield (final product) would I expect from using 2 Gallons of milk if 1. Using store-bought pasteurized (not ultra or homogenized) full fat (3.25-3.4%) 2. Using Raw Milk that I pasteurize myself (slow, 145 Fahrenheit half-hour, then cooled) There is a big difference in price (where I live) and I wanted to know if it's worth it from a price standpoint. Whether it is worth it from a price point - How different is the final product taste (could make it worth it even if the yield difference doesn't cover the cost difference)? Thank you for these great videos.

[@christinamcnellee8786]

Hi There Gavin, I live on the tablelands in Far North Qld, Mugali Creek Milk is also perfect for cheese making.

[@jemmadale4227]

Thank you so much. That was super helpful as I look to make my first cheese. I did look at the farmers own but I also considered the farm house gold. I also have raw milk to use so I’ve learnt a lot just from this video 😊

[@bearsbeetsbsgalactica]

You are brilliant! Thank you for this tutorial, always a treat to watch your videos. Much love from the Philippines x

[@GavinWebber]

Thanks, Frances!

[@MrFancyFingers]

Thank you! I’ve had this question on my mind for a year now.

[@smokenjoe4022]

Well I’m looking forward to my first attempt at cheese making! Here in Idaho raw milk is legal and I can pick it up close by fresh! Very cool

[@AnthonyFelixCano]

Finally a useful video about milk and cheese! Much thanks good sir

[@rainskitchenandgarden]

Thanks Gavin, this video is priceless. I can only get 3.25 "whole" here in Canada, and all of the "creams" I've seen at the grocery store so far have cellulose thickener in them. It really sucks that I can't get pure milk and pure cream! I need to find a farmer and make friends or get my own cow!!! :) I had left you a comment on your Raclette video asking why you think my cheese wasn't melting, well, after seeing this video and doing a lot of research on milk products here in Canada, I think I know it's due to lack of fat and also due to pasteurization and homogenization that kills both the protein structure and destroys the fat in the milk products.

[@SewWhatMaryborough800plus]

Thank you Gavin. Haven't made much cheese over winter and now that I am back into wanting to make some we discovered that we now can't get unhomogenised milk at our local Woolies or even our Coles, IGA, or Aldi stores :( Wayne and I have been looking at what we can now use and this video helps a lot.

[@MeaTargett-du3jw]

I came here from a meme video and I am in love

[@Darksouls131]

Me too

[@Charliechorizo]

Norma full cream milk has significantly higher fat content than typical dairy farmers milk. I simply assume,the more fat, the tastier the cheese.

[@PeterEmery]

Since this video came out, the Farmers' Own brand has been discontinued. There has however been a proliferation of Jersey milk producers, and as Jersey milk is very high in milk solids, the light version has around 2g of fat per 100 ml while having similar milk other solid content as full cream milk.

[@aquino75]

Very informative video Cheeseman. Definitely one of the first videos an aspiring home cheesemaker should watch. Greetings from sunny Puerto Rico.

[@joannesimpson4125]

Well I am thinking about having a go at cheese making. Great to find an Aussie :-) I will look at your other clips. Thank you

[@graemeross4859]

Brilliant Gavin! I have been following you for some time and am going to start making cheese next year. Had I not seen this video I would have used the Farmhouse Gold so you have saved me from that!! I'll visit your website and stock up on supplies before I get started. Thanks for all your helpful advice.

[@GavinWebber]

Thanks, Graeme. Glad to be of help.

[@rftott]

Hi, Gavin. I'm a huge fan of your channel. About skimmed milk, all processed milk are first skimmed, and then homogenized with the fat (cream). As it is very difficult to find unhomogenized milk, and homogenized milk produces a cheese that tastes buttery, I'm now using skimmed milk and cream to make my cheeses, and with great results.

[@GavinWebber]

Great tip Rogerio. How many mls of cream are you adding per litre of skimmed milk? I would like to try it.

[@rftott]

Hi, Gavin. It varies. I Have done some tests. First, i did a camembert using 3 Liters of skimmed milk and 500 mililiters of cream (35% fat). It was great. Then I did another batch using 4 liters os skimmed milk to a liter of cream (35%). Also very good, and very soft. Now i'm thinking about doing some queso fresco using 5 L of skimmed milk and 500 ml of cream (35%).

[@lorandoane118]

This was very educational, especially learning about the problems with using UHT milk products.

[@voxchop6175]

The right milk is all about the ratio of Fat to Protein around .80 is good (as your Choice is at .81) As a cheese marker I never see fat at less than 4.3 % and can get up too as high as 6% my advice for any one getting in to to this is to use the Pearson Square to work out your ratio for whole milk, cream, water. www.cheesescience.org/ is a great website to learn more about cheese making.

[@brendamarshall-lewis5093]

I am just learning about cheese making, I was given a cheese making kit and am finding that for the most part is almost useless with low minimal amount of milk level, 900 milk so less yield. But what I wanted to know is I love Babybel cheese is it possible to make that at home, parmesan, feta and a few other types of cheese that is the extent of my knowledge, you know love melted cheese sandwiches etc., As I have said I am ignorant about cheese though I’ve always dreamt of making my own. I of course do not have a cheese cave and apart from what is in the kit have no equipment

[@SVENmachine]

I don't have the extra money for a cheese making kit...but I love educational videos of useful skills. I would love to see a chart of this information.

[@xzavior21]

Great video. Love your channel. I have used your mozzarella recipe and instructions many times. This video adds to my knowledge perfectly!

[@GavinWebber]

Thanks Luke!

[@gigracer]

There’s a local milk producer in Beaudesert, Qld who built his own dairy and is stocked quite widely in southeast Qld. It’s non-homogenised, pasteurised milk and delicious. Great for cheese making. The brand is 4Real milk. They also make cream and cheese.

[@GavinWebber]

Thanks for sharing

[@PeterEmery]

I can get two brands of unhomogenised milk locally with a fat content of 4.3 g/100ml. Another goes as high as 4.5. One of the 4.3g brands uses milk from a mixed herd of Jersey, Friesan and Illawarra cows.

[@gregcossey545]

Great video. Very informative so that I could relate it to our dairy levels here in Canada.

[@Artisan855]

Here in the US, it can be difficult to find real cream that is not Ultra Pasteurized. When I go to Sam's Club or Costco, all that they have is Ultra Pasteruized, so I have to go to smaller grocery stores to try and find thick whipping cream. Can you use cream that has been frozen and then thaw it to use in cheesemaking?

[@GavinWebber]

Not sure, never tried that.

[@warrenhawk223]

Absolutely not. Cream falls apart and separates if you freeze it. It’s not terrible if you’re cooking it anyway but not useful as raw cream.

[@Evelynngce88]

I'm starting my cheese making "career" here 😂. First order of the day is to know my milks! Next is the culture and rennet and their roles!

[@justinread4381]

Ok Gavin are you now reading my mind ? Lately I have been thinking of giving cheese making a go and I have wondered what milk is best. Keep up the fantastic work. You are the king of the Curd nerds lol.

[@gorgana5]

Very informative and answered many of my questions thank you. Can you also do that with the cultures you use and the amount please again thank you. We are in prep learning how to make cheese . I would like to attempt to make swiss cheese as it is one of my fav. What is cc in measurements?

[@RoflmayoMan]

Very helpful video as always Gavin, I always wondered which milks to use. Just put in a couple Camembert into my cheese fridge today, they looked very official. A nice change after my Gouda failed. Quick question, what would cause a slight bitterness in a semi-hard cheese? Would it be over-acidification or something else? Cheers

[@GavinWebber]

Usually, bitterness is caused by either too much whey in the curds, or using too much rennet to set the curd.

[@paynesm2]

This has probably been answered but In the USA many of our standard (not ultra) pasteurized "whole milk" has vitamin D added. Is that a problem for cheese making?

[@FooodConfusion]

Lovely explanation, that means UHT kills goods bacteria and culture that reacts with citric to make curds please correct me?

[@KironVB]

Tilba Jersey Cow milk. you can get it from IGA. Absolutely God tier milk.

[@kyliemark8952]

Very informative and interesting. Also my partner and I had a laugh at your description of skim milk.

[@GavinWebber]

Glad you enjoyed it!

[@davidfalk5842]

I made a mozzarella once using skim milk. I did get a good break, but it created a cheese so hard that it broke the food processor when I tried to shred it. Never again. :D

[@paulcarrier2424]

Great vid thanks mate! I'm in Canada so all these kinds are different. If I get you, the crucial thing is no or low heat pasteurization? and then fat content? Cheers!

[@GavinWebber]

Yes, correct

[@paulcarrier2424]

@@GavinWebber went to the store in the meantime and they all say pasteurized, no indication of high or low temp. I may try to find a small producer. Will be getting some rennet when I get to the city. Thanks for all the info!

[@albertvalencia4968]

Another great tutorial! Thanks Gavin.

[@victoriasophiaysabelleelis3489]

Thank you gavin for sharing your and teach us to make cheese thank you. God bless your heart gavin.

[@AnimeOtakuDrew]

Very informative, but it leaves me wondering a bit with some thing here in the US. Some is rather obvious, like skim milk being a non-starter, and in place of your "Lite Milk" we have 1% milk, which would clearly not work well because of the low fat content. However, in between our 1% milk and what we call "Whole Milk" over here (presumably equal to what you are calling "Full Cream Milk"), we have 2% milk. And it's a little deceptive when looking at your videos. The lid and label colors have pretty much become standardized across brands here so the light blue (similar to your lite milk) is 1%, but the darker blue (same blue as your full cream milk) is 2%, and red is whole milk. Because of the standardized colors for the different milk types here, I was actually thinking you usually used 2% milk until watching this video because it's the same color as our 2% here. Then there are heavy cream and whipping cream (or "Heavy Whipping Cream"), which I'm not sure whether they truly fall into the cream category with your "Pure Cream" or if they are somewhere between milk and cream (I know they are actually liquid, and tend to be only slightly thicker than milk). So, because you don't have (or at least didn't mention) equivalents to some of these, I have to wonder about their utility in cheese making. With the milks, as I'm sure you can guess, 1% milk contains 1% milk fat, 2% milk contains 2% milk fat, whole milk contains the whole amount of fat naturally found in the milk. Nice and simple. Obviously whole milk would be better since none of the fat is removed, but it should (in theory) have twice the yield of 1% milk, so would it be viable to use in cheese making? I ask because 2% is the milk we generally buy in my household. Additionally, the whipping cream is generally sold in pint or quart cartons rather than small tubs like the varieties you're showing, which leads me to believe they are something different than what you're referring to. This makes me wonder whether the heavy cream, whipping cream, or heavy whipping cream would be a suitable additive for the cheeses you spoke of that require additional fat, or if they would actually be suitable to use as a base instead of milk. Like I said, your video is very informative, but it leaves me wondering about items that are readily available to me but which have no apparent parallel in what you've discussed. I hope yo might be willing to address those at some point. EDIT: Clearly the milk in Australia is packaged by intelligent people who use a reasonable baseline of 100 mL to convey the amount of nutrients it contains. Here in the US food products are packaged by idiots who have decided to use arbitrary and variable "serving" amounts and give the values per serving, not by conveying what percentage of the product each item comprises, but rather by what percentage of the recommended daily consumption of that item the amount in one serving of the product contains. Confusing, I know. For example, on a one quart carton of heavy whipping cream, it says that a "serving" is one tablespoon or 15mL, and that the fat content per serving is five grams or 6% of the daily recommended value (it also lists ingredients as "heavy cream, skim milk, contains less than 1% of: mono and diglycerides, polysorbate 80, carrageenan"). For comparison, a gallon of whole milk shows a serving size of one cup or 236 mL and says the amount of fat per serving is 8 grams or 10% of the daily recommended value. These arbitrary and inconsistent serving sizes, along with the fact that values are given as percentage of recommended intake rather than percentage of the whole product, makes it extremely difficult to determine how one product compares to another of a different name. I'm convinced that it is intentionally designed to be convoluted and hard to understand, but hopefully the explanation and examples given will help you figure out what is what and which items would be suitable for use in cheese making. At least the naming of the milk varieties make things clear for them!

[@XarryKlynn]

Nice presentation my friend. I used to work in a dairy factory in Greece, most of the cartons of milk have at the bottom numbers from 1-5 if a number is missing the number that is missing is how many times the milk has been processed, there is also a same pattern with five different colors. I always check the milk that I buy to be 1 or 2 times processed.

[@bradsummers8916]

Really helpful video. I've been interested in making my own cheese but unsure the milk to use for it. The only milk I've seen in my area so far that might work is just basic homogenized milk. Their might be something else in the organic section I didn't see but I hope the homogenized milk will work.

[@krankywitch]

Interesting that you say Farmer's Own is #1 for cheesemaking. I've never had a success with it - never had a curd set over at least 10 batches. I've suspected it is because it is standardised milk with cream added back. Perhaps Farmer's Own is processed differently in NSW? Anyway, I use Tilba Unhomogenised Jersey Milk - it is from an independent dairy, pasturised, but at the lowest legal/safe temperature of 62c (the closest I can get to legal raw milk), which makes it ideal for curds and cultures as the proteins have not been killed off and it still has all the calcium, and it's 4.5% fat. You're right about Gippsland Dairy Double Cream being very difficult to blend back into the milk - I have been using it to make icecream and it takes forever to get it well blended for the custard. I'll try out that Bulla Pure for the next batch. Love your work, keep it up please :D

[@Matt_H_26]

krankywitch That's really interesting, I've never had an issue with Farmers Own. The last batch of cheese I made had an amazing amount of curd. I do use the Victorian milk so I wonder if you're right about it being produced differently?

[@krankywitch]

Perhaps it's processed differently? I'm sure with the volumes they produce, FO must have more than one facility. I persisted for a while as I'm aware that there are seasonal differences in milk. Autumn and Winter milk is never as good as late Spring and Summer milk because the pasture changes - Summer grasses are much richer and more nutritious, which is why many dairies have to supplement feed through the colder months. I really notice that when frothing milk for my coffee - I get a much better 'head' in summer. This morning I've whipped up a batch of Quick Mozzarella for pizza tonight - I used Tilba milk and it has come out great, but not as fantastic as is does through summer. I put it down to being winter, plus the NSW South Coast has been drier than usual this season, therefore the feed is different and the milk will be different. For any curd nerds within range of the Tilba supply, it is a real cheese makers milk as the dairy produces it with cheese making in mind. They make a great range of cheeses and run classes at their dairy.

[@michaelhay260]

Hi Gavin, So if making Parmesan, you say 14 litres of 2% milk, can you use 10 litres of lower fat and add 4 litres of high fat? to roughly equate to the 2%, what would be the +/- tolerances. Best Wishes from Scotland.

[@garrymcgaw4745]

Thanks for those tips Gavin, I'm just starting to make my own mozzarella, where can I get calcium chloride from and why do I need it?. Cheers mate from Adelaide :). By the way. I love your vids so keep up the good work.

[@pilgrimjane1]

Hi Gavin, thank you for an informative video. Am I right in thinking I can use homogenised milk?? I always thought it had to be unhomogenised? It would open up options for me if I could use homogenised, what is the different in the end result, is it noticeable? Many thanks for your great channel.

[@HydroponicBackyardGiantsWA]

Luckily I stumbled onto farmers own at woolies! Good video to see! I'll use that cream for my next Brie

[@brega6286]

GoldenGuernsey cow whole milk.(USA) ..was so wonderful. Have not seen it in many years. In Africa my Dad made cheese (sort of a mozarella.) when we only had that lousy boxed milk and I cannot...he must have been adding something !

[@theleatherface6941]

I had the idea of using buttermilk to make cheese due to the fat and Taste. Is this a bad idea?? Thank you. Love your videos!!

[@thatonedog819]

It's worth mentioning that different breeds of cow give different fat contents of milk. Most milk is from Holsteins which has a pretty low fat content. But brown Swiss has a fat content of 4.6% on average (which is where that second to last milk may have come from). They are the second most popular breed of dairy cow here in the US as well! So if you know what cow your milk is coming from....

[@danielturner9832]

The cattle I plan to milk can give a 4.5% butterfat content. I read they get it from the Angus side of the cross. The Angus/Holstein calves I bought are not kept by the dairy farmers.

[@kerrycooper-dean4243]

Not sure if you’ll see this, as the vid is older, but.... our milk is averaging 4.86%BF and 3.92%Pro at the moment. Is there a sliding scale I should use for lypase and rennet use? Or should I just wing it and treat it as a standardised milk? Apologies if you have covered this in other videos; I haven’t watched lol of them yet. Thanks.

[@buckeyeone]

Hi Gavin. I enjoy your videos. Have you made Délice de Bourgogne? I would love to see a video on this...one of my favorites. Thanks.

[@Neador20]

Great explanation, thanks!

[@nabriss]

Thanks gavin for this very useful video, I have learned too much from you tutorial, but I still have a question, about making cheese from powdered milk.

[@jpnc1196]

whew... I was about to buy any milk from the grocer. Luckily you provided that milk info. Thanks

[@marcuspi999]

I'm lucky where I live (Camano Island, WA, USA). We have a dairy farmer who sells raw Guernsey milk. Raw meaning no homogenization and no pasteurization. Plus, Guernsey cows have super high protein content and fat content.

[@acapyolo8487]

does raw milk can use to make cheese?

[@marcuspi999]

@@acapyolo8487 Of course. Raw milk makes the best cheese. Cheese predates pasteurization and homogenization by nearly 8000 years.

[@acapyolo8487]

@@marcuspi999 ouh tq for the info, by the way hw to get raw milk in good quality ? does the cow play a role?

[@marcuspi999]

@@acapyolo8487 It certainly does. Where are you located? I only know information in the Pacific NW of USA and the west coast. But if you don't have anything in your local store, I would look up a dairy and go ask them. Really small dairies will probably give you the best information. Also, raw milk is illegal some places in the USA, I know, but not sure in other countries.

[@acapyolo8487]

@@marcuspi999 ouh tq bruh for the info, im located in malaysia. i just want to make a research about cheese for my assignment . Bruh why not we discuss to the next step more bout cheese if u dont mind :)

[@Duke00x]

How does "half and half" (called "half cream" in the UK) fair? It is a mix of half milk and half cream and has a fat content between 10 and 15%. I am asking because in the US that is the only thing easy to find in major chain stores (it sits right next the the normal milk) that has more fat then Whole milk. Or is the fact that it is part cream miss things up? I am totally new to cheese making. Edited: You answered my question in your video right after I asked it. lol.

[@edstraker8451]

Hi Gavin. Nice work & enjoy the videos. Do you know of any recipes for cheese using camels milk? We are up in the NT, & have access to this.

[@GavinWebber]

Hi Ed, unfortunately I don't have any recipes for using camels milk.

[@mattsouza219]

Hi Gavin, as always, learning more and more as I watch your videos as a cheesemaker wannabe! would you be kind enough to list various cultures and chemicals you use and the purpose of them, which ones are "must" which ones are "nice to have", etc...? thanks in advance, Cheers

[@GavinWebber]

Will do Matt. That is what this weeks tutorial will be about.

[@mattsouza219]

thank you kindly Gavin, best regards

[@robk8552]

Very interesting and helpful for a beginner, many thanks ,Bob

[@Lance-Stroll]

I live around Amish and we can get raw milk, pretty readily. Great for cheese. Like drinking paint tho 😂😂

[@BarrySuridge]

I think you'll find the labelling laws require the description as per Farmhouse Gold. It reminds me of the milk I used to get at school many moons ago. I'd hazard a guess that it is Jersey milk.

[@helloshiny8475]

Thanks Gavin, interesting, curious about storing raw milk now. New stuff to investigate. Ta.

[@dherman0001]

NIDO, the most globally available dry whole milk is the only milk readily available in some Island nations and remote communities. I take it camping. It tastes like rich whole milk. I wonder how it would perform with cheese?

[@XiangnuKhaan]

I wonder how it would taste for making ice cream

[@zionvideos8016]

Interesting!! How about powdered milk, can we make cheese by that 🤔?

[@logicisuseful]

Well, yes, but it might taste a little weird. My family used to make cottage cheese from powdered milk for immediate application in pasta dishes. I don’t think I’d want to use it for much else.

[@caszscountrycrafts3258]

I was wondering what Australian milk to use for cheese making so I was extremely pleased to find this tutorial. Is Coles milk any good to use at all for cheese making? Thank you.❤️👍👏 for the tutorial.

[@GavinWebber]

Any pasteurised/unhomogenised milk is the best, but I think Coles now stock Made By Cow Raw milk which is perfect for cheesemaking.

[@sohawonshah4960]

Hi Gavin. Thanks for sharing your enormous knowledge on cheese making. I have a question : With raw fresh milk unpasturized bought at farmgate do we get cheese, for example, camembert of better taste ?

[@mitigate385]

I’m not Gavin but personally I’ve eaten a lot of cheese made from raw milk before and it often does have a noticeably better taste although I’ve never had raw milk Camembert before

[@ErosAnteros]

Hey Gav. Have you ever tried denaturing the gelatine in the Woolies cream with a collagenase (like the ones in pineapple juice) then warming the cream to denature the enzyme? It might make cheap cream useable. Might be worth a try...

[@vajdaszabi]

Hi Gavin, thanks for the informative video! I have access to raw cow's milk, but I'm wondering what would be an easy method for determining fat content, as parmesan needs kind of a low fat milk? Unfortunately, I don't have the necessary equipment for doing the Gerber method.

[@jhasan7325]

Hello Gavin, I'm an amateur cheese maker, sort of making cheese now and then, recently I got a few liters of organic milk, amd i made butter cheese based on your recipe. What i did differently was, I didn't use any culture, I let the milk ripen ±18 hours at 29-31°c, the next day, the cream was already separated itself that I scooped it out to make butter (it smelled nice like sour cream), but what came to my surprise, the milk itself already coagulated without the rennet added. I added diluted animal Rennet but I'm not sure if it had any effect. Anyway, the butter was done, used it to fry eggs, really nice aroma & taste, sabed the butter milk for further use & i already have the cheese wrapped & stored in my fridge, so it's waiting time for the next 2 weeks, hopefully it works. I cut half of your recipe to make it. However, onw question remains, what makes the milk coagulate & it had a fairly good clean break too, even without rennet? Perhaps you have a better insight regarding this question, thank you

[@GavinWebber]

What you have made there, my curd nerd friend is called clabber. Milk will naturally coagulate due to the lactic bacteria producing acid, which in turn coagulates the milk. Not sure what the cheese will turn out like, but I would age it more than 60 days at about 10C to ensure that no bad bacteria are present in the final cheese.

[@jhasan7325]

Gavin Webber thanks for the update brother, it's been almost a week now, the rind is somewhat very firm, no idea how it will be, anyway, I'm getting more organic milk & will do the same ripening process, if it turns out to be the same, I'll test it for mozzarella, curious...

[@Raul28153]

I don't believe they use Gelatin to thicken cream here in the USA. I haven't seen it. I was interesting in adding cream to milk so Thanks for that Mate.

[@buckbuckleyson2259]

they sometimes use starch from plants, like corn starch, cheaper than gelatin

[@1tinac]

Thanks for sharing. I am doing research for making here in the U.S.

[@danielturner9832]

I have four organic dairy farms within sight of my house (indiana US) and law is we can't buy from the farmer. I plan to start milking one of my cattle next spring (holsein angus cross) to get around that crap.

[@danielturner9832]

Yes they do cry or at least moo pretty long and loud and the babies cry for momma as well. They seem to forget quickly. MY cow and her calf will not be kept apart for any great length of time as there will be lots of milk we can both share.

[@ireyonmoya]

May you ask one of the farmers to do you a favor and give you some milk for free. Give away is not forbidden.:) And you can do him a favor and sponsor him every week or month/year with a 'benefaction'. It's their plan to keep us away from healthy food and biologically valuable seeds, worldwide. Also organic farmers are under enormous pressure, they are no longer allowed to sell many of their products themselves. So let's find a way together to fight against evil laws.

[@danielturner9832]

That could be a way around the law and people also do Cow Shares where you become part owner of a cows milk production. In my case I have two cows and one to have her baby in april/may so I should go ahead and milk.

[@ireyonmoya]

daniel turner That's great! Have fun and good luck and stay healthy with your cows and the calf.👍

[@danielturner9832]

Thank you but how much more nice it must be drinking your fresh milk with views of the Swiss countryside

[@sylviawadsworth1480]

Hi Gavin, Perhaps you have already answered this question but I have easy access to raw milk so I would prefer to use that in my cheese making. Would the ingredients for your recipes change if I were to use raw milk? I think I have found that I would omit the calcium chloride but I’m wondering if the amounts for the other ingredients like cultures and rennet would change.

[@GavinWebber]

Yes you can! Use half the culture and 20% less rennet

[@N1ghtR1der666]

Hi Gavin, I would love to see an updated edition of this milk video as it seems I cant get farmers own at my local woolies and would love to know what you are using now and if there is anything better.

[@Recettesflemmardes]

Hi, I just discovered your channel and I am impressed, your videos are very useful. I have a good question please :) I am so excited to try making cheddar cheese following your recipie using fresh cow raw mlik; so I am confused if I have to pasturise it or not? and if adding mesophilic culture is necessary for fresh cow raw milk because it contains bacteria basicaly? thank's for you Gavin I am waiting for your answer :)

[@GavinWebber]

It is entirely up to you as to whether you pasteurise or not. If you don't, then omit the starter culture. If you do, then you have to add it.

[@Recettesflemmardes]

Gavin Webber so I have to add the culture any way?! :)

[@Recettesflemmardes]

Coffee is a drug like marijuana , thank you so match you are so kind :)

[@sueoz9959]

Hi Gavin how about milk powder for cheese making

[@triadwarfare]

Thanks for the video. It's just sad that it's very difficult to get a hold of non-UHT milk in my country, but I will try to make my own cheese. I'll start with Ricotta/cottage cheese as it's the most simplest one and I need it for Lasagna. Time to say goodbye to Processed cheese. You won't be missed.

[@ShootMyMonkey]

You can also make Paneer with UHT milk. Main thing whether it's Paneer or Ricotta is that you're relying on an external source of acid be it vinegar or lemon juice. Here in the U.S., UHT is the default mode of pasteurization AFAIK because it's cheap to do and is very energy efficient (when done in high volume, that is), and milk is generally not labeled whether it uses one type of pasteurization or another (though cream generally is). As a result, the best milks for cheese-making are the specialty brands (similar in spirit to that Farmhouse Gold) that cost so much that you don't ultimately save any money by making your own cheese unless you're making some very specific/unique variety that is extra expensive.

[@mazzloked]

Hey Gav, thanks for the video! Just a heads up though that Coles and Woolies full cream milk can sometimes struggle to set a curd even with calcium chloride. After speaking with some others in the cheese community on the north east coast we found that the big 2 supermarkets sometimes mix left-over UHT milk with the regular full cream milk. Depending on your woolies or Coles Norco, and Dairy Farmers are the best budget choices at around $1.50/L

[@GavinWebber]

Thanks for the recommendations. I wasn't aware that they were sneaky like that.

[@terranceriggs578]

Thanks for the info from Texas

[@warrenhawk223]

Would using skim or partly skim plus heavy whipping cream to get the correct fat content be better than homogenized milk?

[@GavinWebber]

Yes

[@fluffystarburst818]

All of the Woolworths in England close down about 15 years ago I loved going as a child you could get alsorts I still have a baby’s Toy that’s 19 years old and still look new even thou about 6 littlens have used it and a dog

[@lisabooker6405]

Excellent tutorial! Thank you!

[@nooralrajei2649]

Hey Gavin, we’ve got what we call “golden top” milk here in the UK. It’s essentially milk from Jersey cows, and the fat content is roughly between 4.8 - 5 grams of fat per 100 ml. What do you think of it? It’s commonly available in most supermarkets I’ve seen, and it is also available in two versions, homogenised and unhomogenised, where you can clearly see the layer of cream on top, is there any difference between them and is one better than the other? Cheers!

[@GavinWebber]

Perfect. Use the unhomogenised version. Best for cheese making.