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Freezing raw milk definetly changes it, with the exception of sheep's milk. You will not get a firm curd out of milk that has been frozen. For whatever reason, raw sheep's milk is not adversely affected by freezing, if it is done properly (I think it has to be a deep freeze), but cow's milk...

I can't imagine that goat milk would make the best mozzerela. You are better off starting with a fresh chevre.

How is traditional spontaneously fermented cider produced? Is it just a matter of the culture already living in the barrels, or does it primarily come from the fruit each year? If one was starting a cider production operation, how would one go about establishing a sufficient population of...

You want to keep it in a moist environment, so keep it covered. You don't want to put it in a cold environment until ~24 hours after renneting, to make sure the cultures have done most of their work.

Total skimmed milk is probably not the best choice either, because you'll end up with a cheese with no flavor and very little yield. If you have your mind set on store-bought milk, then get a 2% milk, and make sure its not ultra-pasteurized. (Typical Holstein milk butterfat straight out of the...

If you are using raw milk, you can just let the cream settle out naturally and skim it by hand. Reggiano Parm takes the evenings milk, lets the cream seperate overnight on special trays, and then the skim is drained from the bottom of the tray the next morning and mixed with whole mornings...

Sorry, can't be there to help, but I think you are getting yourself into a lot all at once! Try to stagger the curd sets, so **** doesn't all hit the fan at once. Parmesan is going to be the trickiest. There are alot of reasons why traditional Reggiano Parm is made in 80-90 pounds wheels...

One final thing- Don't be afraid of mold. External mold is perfectly ok, because it will form a rind and once you open the cheese you will cut off the rind anyways. I don't use wax at all, but a natural lard without any preservatives which is eventually colonized and consumed by native...

Fresh cheddar should taste like cheese curds, because that is exactly what fresh cheese curds are. The sour taste is probably happening because of too much acid development. There is probably too much moisture, and thus too much lactose, left in the curd. Once you reach your final cook...

I recently posted a thread about raw milk on this forum, so check it out. When making cheese with raw milk, there is no need for calcium chloride. Another important thing to know is that when using raw milk you have to up the culture about 25%, because raw milk has natural enzymes which...

Bunnay, not sure what you mean here. Are you referring to the set temperature or the final cook temperature? The hotter you cook the curds the drier they become.

Probably too much rennet. The curd firmed up to quickly and didn't want to expel whey. I'm not entirely sure about your process for making mozz. It might help if you clarified your process. I generally make cheese that is acidified through fermentation, but many "beginner kits" make you...

Sounds like it is having you acidify it through fermentation. You'll probably want some way of measuring the pH in that case. Electronic meters are more accurate, but more expense than papers.

What is the target pH of the provolone? How is it having you acidify the milk? Is it through fermentation or is it having you add some kind of acid to the milk? -Bill

I don't know, it might be worth trying. You should never put your pH meter into the cheese milk/whey. Always draw a sample in a sanitized cup, and use that to test the pH. Throw the sample out (or drink it if you prefer), but don't put it back in the cheese milk/whey.

I don't think a pH meter is necessary for beginning home cheese-making, but it is important for more advanced stuff and for professionals. If you are going to spend $100 on a pH meter, it should be accurate to the .01 of a pH point. Make sure you take care of it properly. Store it in a...

pH strips are not the most reliable. They only give you a range, and you are still guessing. If you want to measure pH, you are best off investing in a pH meter, or alternatively an acidometer which measures titratable acidity (a different but related measurement).

There is a good reason some strains of E. Coli have adapted to acidic environments. E. Coli is actually a very necessary organism for cows and other ruminants to digest the complex cellulose in grasses and legumes. Typically the rumin (first stomach) of a healthy cow has a fairly neutral pH...

Human pathogens can't survive in beer. Its too acidic, plus as it ages it will sour and become even more acidic, thus make it even more inhospitable to pathogens. Now, palatable is a different question... but safe is not a concern with beer. In fact, one of the reasons that people...

Raw milk is a controversial issue. Personally I'm a huge advocate, but everyone has to make their own decision. If you plan on getting raw milk from a farm, I can equip you with some tools to help you source clean quality milk. One website to check out is A CAMPAIGN FOR REAL (RAW) MILK...