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Brewing beer, curing meat, or making cheese?

Local home cheese makers? ? about milk...

Jay3fer Feb 7, 2012 12:24 AM

Wondering which milk in the GTA you've had best results with for making cheese. I tried 4L bags with very mixed results, but not sure whether it's because I'm a novice. I am steering clear of Pur Filtre or anything else that seems highly processed, but also don't want to spend a fortune for organic every single time.

Any pointers?

  1. c
    cheesymama Feb 7, 2012 03:47 AM

    What kinds of cheese are you making? I make moz with Neilson homogenized, like you I don't want to spend a fortune on the milk! And I also avoid any of the brands that seem highly processed. I'm happy with the flavour of the cheese, I just wish it were a little firmer.
    For my chevre I don't find there is a lot of choice at the standard grocery store. I'm hoping to find local sheep's or goat's milk at farmers markets in the spring.

    1 Reply
    1. re: cheesymama
      Jay3fer Feb 7, 2012 06:41 AM

      Hoping to do cheddar, but I'd settle for a decent Mozzarella. I think Neilson is what I used, in the bags. Most recipes I've found start with 2 gallons, and I've been cutting it down to 1 while I experiment. I bought 2L (1/2 gallon) of organic the other day (Harmony) and made what I consider a decent cheddar, which is lovely but at $7, too pricey for any ongoing experimentation.
      Good to know that I can get decent results with the Neilson, anyway.
      Anyone else have a preference???

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