Can you use homogenised milk to make cheese?

The History of Making Cheese

The Importance of Keeping Cheese Warm During Hooping and Pressing

How to get that nice white mould coverage on your Camembert and Brie?

Seventeen Variables for the Cheeseemaker to Consider

Importance of Curd Size and Moisture Content

Why Doesn’t my Milk Set the Same Way Each Time I Make Cheese?

Where to get Pasteurised Non-Homogenised Milk

Getting the right post hooping acidification (in winter)