Can you make cheese with processed milk?

>>8270589
American cheese only.

>>8270589

yeah

Gjetost?

http://video.epicurious.com/watch/an-easy-diy-cheese-you-can-actually-make-at-home

>>8270831
>http://video.epicurious.com/watch/an-easy-diy-cheese-you-can-actually-make-at-home
Neat

>>8270589
I make my motserella/boconchini with regular ol' supermarket milk

would it be better with raw milk?
probably
is it worth getting raw milk?
probably not

Yes. The regular processes like homogenization and pasteurization don't affect anything in regards to cheese making. Or does it? I don't really know.

>>8271267
it affects something, I mean why else would euros be all about dat raw cheese?

bumping for someone who knows shit

I use supermarket milk and I'm interested what differnce raw milk would make

biggest concern is the fat content, because supermarket milk is blended to keep the fat content stable year-round, but raw milk varies daily

it takes at least 4L for 1lb soooo its not really worth it unless you can get milk for retarded cheap and the cheeses you can make are pretty bland

>>8271354
well I make bocconchi for this reason

the yield is much higher than for hard cheeses, and you get whey as an added bonus

milk costs me a dollar AU a litre, and bocconchini costs 5$AU for a shitty little tub