Can you use homogenised milk to make cheese?
Background Homogenisation of milk has been around since its invention by Auguste Gaulin in the very early 1900s We all know that if you leave non-homogenised milk to stand still, the cream will rise to the surface. The milk and the cream separate. It does this because the cream is lighter than the milk. Many milk types are available from shops and supermarkets, but many are not ideal for making cheese. To make cheese, you require pasteurised, not homogenised, milk (milk where the cream floats to the top of the bottle). The label will usually mention that the milk is…
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