Guys:
Yesterday i made two tests:
1- my first time cheese using Pasteurized & Homo milk….
2- my first time cheese using Pasteurized & Homo milk with powder milk…
i was trying to make feta or any white cheese (no cheese press is required).
The above two cheeses, the cut was firm, but at the end it is not firm as raw milk, at the end (after draining) not stick together well when pressing, it is another world, not nice at all
i was so surprised, how much the texture is different than raw milk, actually it is disappointing that most of you did not enjoyed working with raw milk.
Neil: now , when i look back to ur photos in ur web , “when u put ur curds in colender to drain” they look shiny and some how loose and not firm comparing to mine.
i am surprised how they you manage to make good cheese, is the problem is that the milk is homo??