Share our ideas so that everyone's pleased - help out each other with tips and commentsWhether you are starting cheesemaking or are more experienced the key ingredients for making good cheese are milk, quality cultures, a simple but comprehensible recipe and time. Discussion is in progress about access to raw milk in NZ but many of you with domestic sources are making superb and memorable cheeses. If in a more urban setting look for full cream milk at your local shop which will be pasteurised. To pasteurise milk: two choices - heat to 61degC hold for 30 mins; or a quicker method heat to 72degC and hold for 15 seconds. What is the best way you have found to pasteurise milk - have you any helpful tips?
