Unfortunately, the transport and sale of raw milk is not permitted in Quebec.
However, maybe some of you have a dairy farm and therefore access to raw milk? If so, it is quite possible to make your own cheese for personal consumption with our kits using raw milk. The result will be tasty and fantastic, provided you follow certain instructions:
1 - Skim the milk
We first recommend skimming the milk a little by letting it sit overnight in the refrigerator in a fairly large basin, then removing the layer of fat that will have formed on top. You can use this cream to make butter or mascarpone.
2 - Pasteurize
For making ricotta, queso blanco, mascarpone, paneer and yogurt, you do not need to pasteurize your milk before making it as it will pasteurize during the making process.
For making mozzarella, burrata, halloumi, cheese curds and feta, it is recommended to heat your milk to 72ºC for 15 seconds to pasteurise it and cool it before starting to make your cheese.
3 - Incorporate milk fat during cheese making
At the beginning of your preparation, before adding other ingredients, make up and down movements using a large spoon, preferably with a hole, to reintegrate the rest of the fat into your milk and prevent it from floating on the surface.
4 - Calcium chloride
For cheese curds, halloumi and feta, you will not need to add calcium chloride as this is an ingredient that raw milk naturally contains and this type of pasteurization does not alter as much.
5 - Time for cheese making
The curds of some cheeses may take longer to form as raw milk is more complete. Be patient when making your delicious homemade cheeses using raw milk.
