Cheese and Yoghurt Making

 

There are many different types of milk that are suitable for making different types of dairy products.

 

The best source of milk is fresh from a cow, sheep or goat, so if you have your own you are all set. We know a lot of people who get milk from a friendly local farmer. However, if you are in the city with no friendly local farmer handy, then there are options for you in most supermarkets.

 

The milk that you buy for making most cheeses should be un-homogenised. This is the milk that has the cream at the top, just like it used to be, exactly how it comes in nature.

 

The process of homogenisation makes the fat globules smaller so they sit evenly throughout the milk. This changes the structure and you cannot get a good curd for cheesemaking. Most milks that you buy commercially are already homogenised, but there are a few companies selling un-homogenised milk still out there; these tend to be organic milk producers and they are often available at health food stores or larger supermarkets.

 

Here is our list of unhomogenised milk varieties available in Australia. If you discover another type of un-homongenised milk available please email us and let us know.

 

Paul's Parmalat Organic Unhomogenised Milk, Bendigo, VIC

Demeter Biodynamic - VIC

Cream On Top - Margaret River Milk - Challenge Dairy in WA

Ravenhill Dairy's Pasteurised Only Full Cream Milk, WA

Barambah Organic - QLD

Camberra Gold - ACT

Fairbrae Milk - Jersey Gold A2 Milk, Northern Rivers - NSW

Paris Creek Unhomogenised Milk made by BD Farms, Paris Creek - SA

Alexandrina Jersey Milk - SA

Tweedvale Milk, Lobethal SA
Jersey Fresh, Greenock SA

Country Valley Organic Dairy Milk, NSW

Norco Unhomogenised Perfect Organic Milk - NSW

Ashgrove Non Homogenised Green Milk - Tas

Elgaar Farm Fresh Organic Milk,, TAS

Pyegana Real Milk, TAS