Local home cheese makers? ? about milk...
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.
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.
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???