- 2 min
Sourcing milk when ready to make some homemade cheese (Critical Task)
Sourcing milk is one of the most critical tasks., Unlike yogurt and kefir, cheeses preferably are made with minimally processed milk from healthy cows and licenced farms. For best results at home, the milk must not be homogenised and should be fresh as posible - maximum day two after milking. The raw milk has excellent coagulation, but if not sourced from the “right” farm can be dangerous due to the posible presence of pathogens. Fresh milk is a must if you wish to reduce the
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