I am finally reading the whole book of 200 Cheese recipes by Debra Amrein-Boyes in which she writes extensively about pasteurised ‘NON-Homogenised’ milk, and the fact that it does not need calcium, producing better stronger curd.
Has anyone further information on this? Is non homo milk easy to come by?

Yes, in Canada. You can buy it easily in the store. Her farm shop in Agassiz when I was there sold milk from her goats that had a lovely creamline on top. Not so easy to come by in the US, though.

Right, not so easy to come by in the U.S.  I’ve never seen it available.  I read years ago of the benefits of non-homogenized milk.  Apparently the process changes the milk in some rather unpleasant ways.  You would be well to use raw milk if you’re fortunate enough to find it.  It is legal to buy raw milk here, but it is not legal to advertise it.  Also, most class A dairies are under contract which prohibits them from selling to anyone else.  I suggest you find a feed store or farm supply store and put up an ad of your own looking for a source of raw milk.

Green Cheese Maker - 21 April 2010 08:04 AM

.  I read years ago of the benefits of non-homogenized milk.  Apparently the process changes the milk in some rather unpleasant ways.  I suggest you find a feed store or farm supply store and put up an ad of your own looking for a source of raw milk.

“Non-homogenised” changes milk in some unpleasant ways? Surely the other way round. It’s still pasteurised, just not homogenised.
Raw milk is totally banned in Canada, in fact they will prosecute without mercy anyone who tries using ‘cow sharing’ as a guy named Schmidt found out. The case has been going on for years, now he’s been declared innocent, and it’s going to be appealed by the Milk Marketing board.
Strange really, as they do sell raw milk cheese in a number of outlets.

PS. I’ve just found out that most ‘organic’ milk is ‘non-homogenised’, so I’ll have to try that, readily available.

Buyer beware!  Organic Valley sells one gallon bottles of milk (with a red label) that say pasteurized but do not say homogenized.  As I found out from trying to use it and by looking at their web site, the milk is homogenized.  Organic Valley also sells 1/2 gallon bottles of milk that are labeled pasteurized and not homogenized.  I buy raw milk and then pasteurize it if necessary.

Still ,the best way is to make friends with a dairy farmer

I have now looked closely at accessing Non-homogenised milk. No way. At $13.55 per gallon it makes for very expensive cheese.
I shall have to wait till raw milk comes available on the Canadian market. As I understand ‘hell will freeze over first’ then it won’t be in my lifetime.

The Canadian government needs to look this more closely.  Surely they have not considered that they are opening the door for a “Black Market” in milk???

They have got the dairy farmers so hog tied and scared they won’t consider selling or even giving away raw milk.
I even suggested I would make cheese in exchange, but couldn’t find a taker.
The Government would pull the licence of anyone selling/giving away non-pasteurised milk.

Their was an incident some time ago in Ontario I thingk it was were their was a network of raw milk sellers, some ministers were involved as well, doubt they got any fine or other.

I have been luckly.  I found a cetified Raw Milk supplier 10 miles from me.  Plus the cost is 3.50/gallon which isn’t much more than store bought.  I have found that it is much easier to get a clean break with Raw milk.

I heartily agree with the “easier to get a clean break.”  In fact the difference in curd quality is almost atartling.  Once you’ve experienced it, you’ll never want to go back.

I’m not sure where you live, but I am in the San Francisco area and we get Strauss Family Creamery milk here- it’s from Sonoma County. It’s really good non-homo cow’s milk. Not cheap, around $9/gallon, but so so SO good and makes great cheese. I believe it’s what Cowgirl Creamery uses for their cheeses too.
Bobbie

I almost hate to tell you this, but I live in rural Arkansas.  A friend has a Jersey and sells milk for $2/Gal.  And then there’s the Holstein Dairy that sells for $3/Gal.  Truly, this is God’s country!!!

Do you have to age “raw milk cheese” longer?  I think I read that somewhere.

90 days (some say 60) that way the enzymes do the job on any bacteria.