Leicester_H Posted June 19, 2013 Share Posted June 19, 2013 Dumb question but - can I was any milk (eg standard supermarket milk) to make cheese ? I know 'better' milk will have more flavour etc. etc - but are there any 'rules' about which milks will or won't work at all ? Thanks, H Quote Link to comment Share on other sites More sharing options...
Saronne Posted June 19, 2013 Share Posted June 19, 2013 Not that I know of. My mum used to make it using organic whole milk bought from the supermarket. Turned out okay - though she was only making a ricotta-type soft cheese. Is that what you're doing? Quote Link to comment Share on other sites More sharing options...
Daphne Posted June 20, 2013 Share Posted June 20, 2013 I used whatever goats milk the supermarket had in. I don't think there are any 'rules' but I can't remember offhand for sure - maybe have a quick Google? Quote Link to comment Share on other sites More sharing options...
Olly Posted June 20, 2013 Share Posted June 20, 2013 I think the fat content is probably important - you'd need 'blue' milk, i.e. full fat, but my mum used to make soft cheese from ordinary milk if she had too much or it was going sour, I don't think you'd need anything special. Quote Link to comment Share on other sites More sharing options...
Leicester_H Posted June 20, 2013 Author Share Posted June 20, 2013 Great - thanks all. I didn't know if it was like eg. ACV that has a live part that's different to 'ordinary' vinegar. Will report back after experimenting H Quote Link to comment Share on other sites More sharing options...
