Fresh milk from a healthy animal is about as good as it gets. It contains its own system of cultures and enzymes, which make it well suited for the newly born and young, as well as for cheese making.

What is milk?
Cow's milk is 88% water, 5% lactose (milk sugar), 3.5-5% protein and 3-5% fat (which supplies flavor and texture in cheese). The rest is composed o...
Wed, Jul 29, 2015 at 9:58 PM
How are the different breeds of cows and goats a factor in cheese making?
 Any milk from any breed will work nicely for making any cheese. Generally speaking, however, there are certain breeds of cows and goats that are well s...
Wed, Jul 29, 2015 at 10:00 PM
What happens to milk when it leaves the udder?
First, as the milk leaves its healthy environment it enters a much harsher environment of possible contamination. It is here that the milk p...
Wed, Jul 29, 2015 at 10:02 PM
What is being done to "protect" milk from harmful bacteria?
 In 1857, Louis Pasteur realized that heat treatment would destroy unwanted microbes. Shortly after this, the pasteurization of milk began in Europe and...
Wed, Jul 29, 2015 at 10:05 PM
Why is milk being over-heated?
 The problem is the prevalence of certain diseases in our current herds. The dairies keep increasing the temperatures in hopes that it will destroy the ...
Wed, Jul 29, 2015 at 10:06 PM
My recipe calls for light cream but I cannot seem to find any. Can I use half and half or heavy cream instead?
 Yes. Below is a list of different creams and their fat content. You can use other creams in place of light cream but the addition will need to be modif...
Wed, Jul 29, 2015 at 10:08 PM