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Originally Posted by Les Dale Tarik - what exactly is VERY high quality milk. Do you mean whole milk or something along the lines of half and half?
Les... |
LMAO... depends on who you talk to... some people say it HAS to be organic and hormone free. Being a biologist and knowing as much about real chemistry as I do, I'm not of that persuasion, but quite frankly, organic, hormone free milk is often of higher quality, so that's what I purchase.
One thing I go by is taste. The milk should taste really good.
The ultimate key to high quality milk is freshness. You don't want something approaching it's expiration date, you want something that is as FRESH as possible.
I am able to purchase raw milk in my area, which HAS to be fresh. You can do this and pasteurize it yourself, or take the minute (but very real) risk of making cheese with fresh raw milk, but purchase and make cheese the SAME day.
In terms of fat content, that all depends on the type of cheese you want to make and is open to experimentation. I probably wouldn't ever use something directly like half and half, but I might use whole milk and cream, or just cream, or just whole milk, or skim milk, or....
The recipes on that web site above are basically specify whole or skim, etc..