My first try at cheese from goat milk got me thinking. One side says raw milk tastes best, the other side worries about germs. Where do you stand?

3 comments

3 Comments

Try sourcing from a trusted local farm that tests their animals. I used raw milk for my first batch and the flavor was intense, way better than store-bought. But I got a nasty stomach bug once from a bad batch, so now I heat it just enough to kill germs without ruining taste. If you're worried, get a simple pasteurizer or use a double boiler at home. The key is balance, don't let fear stop you from great cheese.

seanj771mo ago

Heating milk at home isn't the same as real pasteurization, though. You need precise temps to actually kill the bad stuff without guessing.

wright.eva1mo ago

Found a local farm that tests their cows regularly and posts the results online. The cheese I make from their milk has a deep, creamy flavor that store bought can't match. I heat it in a double boiler to 145 degrees and hold it there for half an hour, which seems to do the trick without wrecking the taste. Been doing this for two years and no stomach problems at all. What temperature do you all aim for when you pasteurize at home?