Choosing the right milk for cheesemaking can be one of the most important factors in having a successful and tasty outcome.
The less the milk is processed, the easier making cheese will be. That said, you do not have to use farm-fresh, raw milk. Unhomogenized, lightly pasteurized milk is a great alternative.
This is especially good to know because raw milk is not sold legally in all states.
You can also use plain store-bought pasteurized milk and add calcium chloride to get a stronger curd and better yield. Avoid ultra-pasteurized milk.
If you'd like to find minimally processed milk near you, type in your zip code on this web resource Local Harvest.
For raw milk specifically, visit the website https://www.realmilk.com
to search using your zipcode.
The brands below have been tested with Urban Cheesecraft kits classes and books.
Cow Milk
Schoch Dairy and Creamery. Oregon
This is currently Urban Cheesecraft's favorite local milk for cheesemaking. The info below is directly from their site. This type of gently pasteurized milk is the next best thing to using raw milk and is wonderful for beginner success.
The milk is not homogenized which means the cream rises to the top. That is a good sign when looking for good cheesemaking milk. Use a dollop in your coffee for a treat!
"We vat pasteurize our milk. This is a slow, low temperature process that allows the full flavor and nutrition of the milk to come through. Then, we chill it quickly, to lock in freshness.
Our milk is from our own cows only. We raise our own cows, feed them on our pastures, milk them, and process the milk into glass bottles. Our milk goes from our farm to your fridge in one day."
Look for the language and labeling above (also in Kalona's milk below) when shopping for milk.
Most of the milk brands found in glass bottles and at health food co-ops are usually good for making cheese. Read goat milk bottles and organic milk bottles more carefully as they tend to be ultra-pasteurized more often.
Minimally processed, grass-fed, pasteurized, non-homogenized milk (cream at the top), great for making cheese. Can be found in natural and specialty food stores, including natural food co-ops, independent natural food stores, Natural Grocers, and Whole Food Markets in the Midwest, Rockies, and Southwest.
Oregon brand of creamline milk. Found in Whole Foods, New Seasons Market, People's Co-op, Alberta Co-Op, World Foods and Market of Choice.
This is an independent cooperative of organic farmers based in La Farge, Wisconsin with availability throughout the U.S. Their website has a store locator. Beware that they sell pasteurized milk and ultra-pasteurized milk (which is not good for making cheese). Read the labels carefully.
Pasteurized gallons found at New Season's (under their store label) and many mainstream super markets- works well and is a local dairy.
They have also now merged with Smith Brothers which offers a convenient porch delivery.
Trader Joe's Brands
All of their milk labeled pasteurized is adequate but not ideal for making cheese. Add calcium chloride.
Lucerne Pasteurized gallons found in Oregon and California stores everywhere- has worked well.
Out of California, like most glass jug brands, it is good quality milk and works great for making cheese.
Goat Milk
Quarts of this pasteurized goat milk are available in Portland, OR Trader Joes. Lots of proof of other Trader Joes around the U.S. carry it as well. Call the Summerhill's 1800 number to find a source near you.
Otherwise health food co-ops and farms are your best bets. Read labels carefully! Goat milk is often ultra-pasteurized.
NOT USUALLY GOOD: Lactose-free & ultra-pasteurized milk
This brand is ultra pasteurized- goat milk. Goat milk is more difficult to work with in general so avoid this overly-processed milk.
If you don't mind experimenting, you can try lactose-free milk or ultra-pasteurized cow's milk with Ricotta, Paneer and Queso Blanco. These recipes produce cheese by acid-coagulation.
It will not always work and you might get a very loose curd that is difficult to strain as a result. If you move on to make these cheeses with rennet or cultures, ultra pasteurized milk will likely not work at all.
Unhomogenized (cream-line), lightly pasteurized cow's milk is the ideal choice (especially for beginners) here at Urban Cheesecraft.