Thank you for all the information- your username checks out!
Re: "don't make cheese with raw milk. You'll regret it." If the only non-homogenized milk I can find is raw, is it safe to home-pasteurize it (63C for 30 mins,) or am I better off using the homogenized stuff?
I've only made ricotta and mozzarella so far, but I've been thinking about diving into hard cheeses soon. I was just talking to my partner about cheesemaking over the weekend, so a random cheesemaking article on Hacker News is rather serendipitous...
Re: "don't make cheese with raw milk. You'll regret it." If the only non-homogenized milk I can find is raw, is it safe to home-pasteurize it (63C for 30 mins,) or am I better off using the homogenized stuff?
I've only made ricotta and mozzarella so far, but I've been thinking about diving into hard cheeses soon. I was just talking to my partner about cheesemaking over the weekend, so a random cheesemaking article on Hacker News is rather serendipitous...