Choosing the right milk for cheesemaking can be one of the most important factors in having a successful and tasty outcome. If you'd like to find truly local, minimally processed sources of milk near you, type in your zip code on this web resource Local Harvest
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!
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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.
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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 and in Kalona's milk below when shopping for milk.
Minimally processed, grass-fed, pasteurized, non-homogenized milk, 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.
Found in Fred Meyer's natural foods fridge. They get milk to you from farmers in your area. There's a Pacific Northwest co-op for example.
Whole and Lowfat cow milk- found at Alberta Co-op, Bob's Red Mill, New Seasons. This dairy is right here in Portland, OR and their milk works great.
Pasteurized gallons found at New Season's and many mainstream super markets- works well and is a local dairy.
Trader Joe's Brands
All of their milk labeled pasteurized makes good cheese.
Lucerne Pasteurized gallons found in Oregon and California stores everywhere- has worked great.
Store brand- 1 gallon
On a holiday break in San Diego, CA recently I successfully made mozzarella with this milk. These self-serve stores are in CA, NV, AZ so far.
Any of the better brands found at co-ops are great too!
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.
NOT USUALLY GOOD: Lactose-free & ultra-pasteurized
The purple carton is ultra pasteurized- goat milk. Goat milk is more difficult to work with in general so avoid this overly-processed milk.
If you're desperate and 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.
