As I sit at the computer trying not to think about the 6 gallons of milk in the refrigerator that need to be processed in some way, I keep wondering what I should do with them. The possibilities are nearly limitless. Are you just getting started with cheesemaking and wondering how to use the milk most efficiently? Here are some ideas.
- Turn the heaviest cream into butter, leave the lighter cream on the milk, make parmesan with the reduced fat milk, and make ricotta with the whey left from making parmesan. Make buttermilk cheese (p 76 in Rikki's book) with the buttermilk left over from making butter.
- Skim off all the cream for ice cream and make fromage blanc from the skim milk. Soak beans in the whey from the fromage blanc or drink that whey.
- Make cheddar from whole milk and use the whey for ricotta.
- Skim off all the cream for cream cheese and use the skim milk for drinking.
- Skim off all the cream for mascarpone and use the skim milk for cottage cheese.
Whey from hard cheeses, but not soft cheeses, can be used to make ricotta.
Several recipes exist for buttermilk cheese, and there are many that pop up on google. I have seen only one (p 76 in Rikki's book) that work for real buttermilk (i.e. the liquid you get when you make butter, rather than the stuff in the store that is marketed as buttermilk).