Can you make cheese curds with pasteurized milk?
I have this recipe for cheese curds that I want to try: http://www.ehow.com/how_5106352_make-cheese-curds-poutine.html, but it specifically calls for raw milk which is near to impossible to get here. I make yogurt with pasteurized milk and it works no problem, but does cheese somehow work differently?
Best Answer
ehow is not a source of reliable information. It is a content farm, and therefore most of it's articles are effectively screen scraped (either by hand or using 'bots). People get paid to make content, but there is no peer review process
There are plenty of other sources on the web including this site :-) that explain the cheese curd (paneer) process, and that you can use pasteurized or even milk powder with perfect results
Raw milk is NOT a requirement to make curds, and in a blind test is not identifiable. The taste is affected by the fat content and the cows diet. How well you extract just the whey will also affect texture and taste
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Can you make curd from pasteurized milk?
You can make yogurt out of regular store-bought pasteurized milk, organic milk, raw milk or even goat's or sheep's milk.Are cheese curds made with pasteurized milk?
Cheese curds are made with pasteurized milk, starter culture, and rennet\u2014a compound of enzymes that causes milk solids to separate from liquid whey in the cheesemaking process.Can I use pasteurized milk to make cheese?
Raw milk or pasteurized milk should work well for cheesemaking. There is really no way to compensate for milk whose proteins have been compromised by ultra-pasteurization, however. If raw or pasteurized milk is not available in your area, talk to the dairy manager at your local grocery store.Can I use pasteurized milk to make mozzarella?
Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.Making SQUEAKY Cheese CURDS From Scratch
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Answer 2
What they probably meant to say is not to use ultra-pasteurized milk (aka UHT). UHT milk won't form proper curds, they come out small, grainy and unpleasant. I learned of this when I bought a cheesemaking kit, and actually experienced it by mistake in my excitement to try a new toy.
Answer 3
I have found that pasteurized milk will make excellent curds as long as the milk is not ultra-pasteurized (UHT). I use non-homogenized whole milk that has only been Vat or Batch pasteurized.That pasteurization process does not kill the bacteria necessary for proper curdling or coagulation of the milk. This type of milk produces the same quality of curds as does using raw milk. This type of milk can be purchased at any health foods store.
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