Lol OT: Fresh Dairy Milk

Now that you have a source may I suggest making your own mozzarella cheese?

Canugghead said:

Where I grew up in south asia, they bring the cows and goats to your house and squeeze on the spot, can't get fresher than that unless you suck!  )

Any idea where to get that in the GTA Gary?

We used to get deliveries directly from the local dairy when I was growing up.  He would come by once a week and place milk/eggs in a metal box placed outside the back door.  Bottle even had the foil cap on top.  Man I miss those days (except the one where he backed over my dog when leaving).

GATraveller said:

We used to get deliveries directly from the local dairy when I was growing up.  He would come by once a week and place milk/eggs in a metal box placed outside the back door.  Bottle even had the foil cap on top.  Man I miss those days (except the one where he backed over my dog when leaving).

Ouch. Otherwise, cool. Mine requires a cooler to put the milk into to prevent spoilage. I "accidentally" signed up for service when logging into their website and they showed up a few days later but refused delivery. I have spent almost a year looking for a cooler until I received the Pelican 65qt on Monday. I now have to go directly to the farm to sign up now but it's an excuse to get ice cream.

Yeah, I think that's the same process I use.   The fat ends up in the globular whey (solids) homogenized or not, I found out after a little reasearch.  Homogenization actually does a little damage to the milk so it's slightly better it's if not homogenized.  And the cream can be skimmed for low fat cheese. 

The most important cheese making trait is that the cheese is pasteurized at a low temp, in the 160-170F range.  Anything higher than 170 and below 190 it's not ideal, esp for mozz.  Anything in the 190-210 range is ultra pasteurized and should not be used for cheese.

Local milk (grocery or other) goes to market faster and is less likely to have higher pasteurization temps because the longer shelf life isn't needed for transportation.  But not always the case.

TexanOfTheNorth said:

Any idea where to get that in the GTA Gary?

Nope, try Caledon or Mt. Elgin 

I never drink milk but at the beginning of the year I started drinking raw milk from Sprouts and wow I can't believe I've never tried this stuff before! It taste great and makes for a quick easy breakfast. I don't think there's a dairy near me where I can get some super fresh.

)

Firemanyz

You'll need citric acid, salt and rennet.  And milk.

http://www.simplebites.net/the-best-party-trick-ever-how-to-make-thirty-minute-mozzarella/

I find the whole milk version gets a weird crust on pizza (the way I do it), but only tried that once, recommend using 2%.

MrCookingNurse said:

@nolaegghead‌ Can you freeze this? How long does it keep? Looks very fun.

It freezes fine.  Most cheeses freeze well, especially if you're going to use them for cooking.  Think frozen pizza....

That said, cheese, depending on the type, is a way to extend the shelf life of milk, and mozz (with low water content) has a good shelf life.  The fresh stuff in brine, not so long.

If the milk isn't from a breast, I think the wrong anatomical part is being used....

That's some damn good looking beef.

nolaegghead said:

If the milk isn't from a breast, I think the wrong anatomical part is being used....

Good lord this place has gone berserk. Sign me up.