A supply problem

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non-homogenised milk… complete with cream

The best laid plans are often scuppered by circumstances beyond our control… and so it has been this year with my cheese-making.

I love making cheese and I was happily enjoying doing it using milk from a farm just down the road until the summer. And then it all came to an end. The milk I was using was linked to a food-poisoning scare at the local farmers’ market and sales ceased. Now, we and many other local people had been drinking and using this milk for over a year without incident, including during the time the problem occurred. I haven’t been able to find out whether there was any conclusive link between the milk and the food poisoning, but the upshot is that the farm has stopped selling raw milk and have not yet decided whether they will ever start again. Whilst this should have been nothing more than a set-back for me, it’s actually turned out to have completely scuppered my home cheese-making.

The real problem is that, to make cheese, you need non-homogenised milk. It doesn’t matter whether it’s pasteurised or not, but it mustn’t be homogenised… which almost all commercially available milk is. I hunted the internet, but I’m not having much joy. You can buy it from a posh supermarket that we don’t live anywhere near, but it really isn’t commonly available. I thought that I had found another local farm to buy it from, but further investigation revealed that their milk too was homogenised.

I can only assume that homogenisation is so common because it allows milk sellers to control exactly how much butterfat there is in the milk. Sadly, it means our milk is one further step removed from being ‘natural’ and so I can’t make cheese. The other depressing upshot is that our milk for general use is now arriving in plastic packaging – something I had completely eliminated by collecting our milk in my churn direct from the tank on the farm.

So, my quest continues and in the mean time, I’ll have to buy my cheese ready-made, and eat the stock I’ve already got maturing.

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fortunately, this monster is now in the fridge maturing

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