What milk do I use for cheesemaking?
It is best to use unhomogenised milk for cheesemaking, which means that the best way is by either obtaining a source of milk from a friendly local dairy farmer. There are a few types of unhomogenised milk available in the supermarket – Pauls/Parmalat Organic, or Biodynamic Milk is available in most Coles and Safeway stores, but be careful because these may also be available in homongenised form. Any milk obtained should be no more than 3 days old, so check use by dates if buying packaged milk, they should have at least 7 days left on them an the day of cheesemaking to allow maximum yield.
