bajabeachbabe
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Problem making cheese with Mexican milk
I am hoping someone on this board can help me out. I have made homemade ricotta and queso blanco many times at home in the states. I normally buy
whole milk that has been pasteurized. Yesterday I tried to make ricotta using Leche Caracol fresh whole milk labeled as pasteurized. It refused to
make curds. The only thing that happened was that the liquid evaporated from the milk. Does anyone know if possibly the milk in Mexico is ultra
pasteurized rather than pasteurized? That is the only explanation I can think of why it wouldn't turn to cheese.
[Edited on 10-23-2013 by bajabeachbabe]
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Brinloor
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info@hacienda-sol.com
Eberhardt's wife (sorry, can't remember her name) makes excellent curd cheese all the time. She shared some when I stayed in their lovely cottages in
Comitan, and I'm sure she would be delighted to help.
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DENNIS
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All I know and hear is the constant complaint that Mexican milk goes bad fast. Don't know if that's due to sterilization, or
mishandling....refrigeration and such.
"YOU CAN'T LITTER ALUMINUM"
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CP
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I have experienced the same disappointing problem BBB. Reading up on cheesemaking sites I learned that Ultra-pasteurized milk will not set curd.
Ultra pasteurizing allows for longer trucking time.
I do not know where you are but if you are in La Paz or the urban north, there are places you can buy 'less commercial' dairy products. I would check
out their milk. (I see now that you are in Loreto. Maybe ask one of the smaller grocers about getting local milk).
I just found out that some friends of ours have milk cows and I can't wait to use this super fresh milk for cheese. At home pasteurization is simple
as long as you have a good thermometer.
QuesoBueno to ya!
[Edited on 10-24-2013 by CP]
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bajabeachbabe
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| Quote: | Originally posted by Brinloor
info@hacienda-sol.com
Eberhardt's wife (sorry, can't remember her name) makes excellent curd cheese all the time. She shared some when I stayed in their lovely cottages in
Comitan, and I'm sure she would be delighted to help. |
Thanks Brinloor for the suggestion to contact Eberhard and Renate. Renate clued me in to the fact that with the Mexican milk you have to actually let
the milk go sour before using it for cheese. This is particularly funny to me, as I must have thrown out about 5 gallons of milk over the last few
months because they went sour before the pull date. Now I know that I just have to be a little more patient and wait for it to turn sour before using
the milk for cheese.
Also thanks for letting me know about their place in La Paz. I think we will stay there on our next trip to La Paz. Looks like a great place.
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Hook
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I think the only stuff that is ultra-P is the stuff in the unrefrigerated boxes. But it has a somewhat peculiar taste. OK for coffee but that's about
it.
Milk over here goes fast, too. Not sure what it is.
Havent they told their cows.........."dont drink the water"!!???
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