Whey Ricotta

I was busily making Romano on Friday night with the milk that Kate sold me, and was left with this wonderful creamy whey.  Now, I didn’t want it to go to waste, so I looked up the recipe for Whey Ricotta, as I knew that it would go down a treat in Sunday nights lasagna!

Anyway, the process for this cheese is very simple, and I caught it all on video for all to see.  I hope you enjoy one of my cheese making video tutorials.

It feels like a crime to tip whey down the sink now.  Making whey ricotta is a must with my left over whey, and the rest now goes onto the garden as a soil improver.

Raw Milk Excitement

Yesterday, I sold a Wensleydale with sage for half price, however the discount was for a great reason.  It was for 7 litres of raw milk, all the way from Sophie the Jersey Cow who lives in Cygnet, Tasmania!  How many people in the suburbs actually know the name of the cow that their milk comes from?  Not many I bet.

My good friend Kate from Vegetable Vagabond dropped by on her way to Adelaide, and we haggled the deal in advance.  The milk tastes absolutely delicious and definitely worth the discount that I gave her.  Just a note, I pasteurized the milk before I made the cheese, as it still keeps the cream and milk separate, and I have never sold any raw milk cheese to friends and family!

Just look at all that wonderful cream floating on the top.  Kate froze the milk before transportation, as it is no problem when defrosted.  I am making Romano out of all this milk, which I am filming for another cheese making tutorial that will be ready over the weekend some time.

Anyway, even if raw milk has to come from Tassie, then so be it.  It is difficult to come by at the best of times.  What a treat!

Here are my thoughts on the raw milk issue that I wrote on The Greening of Gavin back in February this year.

Raw Milk Madness

I noticed today that there was an article in some Australian newspapers kicking up a fuss about raw milk, or for the uninitiated, milk that has not been pasteurized.  Have a read of the article titled “‘Mooshine’ milk udderly bad for you.   It tells a tale of some poor bloke inBondi fined A$53,000 for selling raw milk to the public for drinking purposes, who actually knew exactly what they were buying.  No cover up, no scandal, just supply and demand for a healthy product.  Madness!
Well let me tell you a thing or two about raw milk.  When I was knee-high to a grasshopper, I lived on a dairy farm run by my Dad and Mum.  It was a great dairy farm with lovely cows with Dad having a name for nearly every single one of the 150 head herd.  Dad paid very particular attention to the cleanliness of the milking equipment and even washed the cows udders before putting on the suction cups that sucked all of the milk out.Me, my siblings, parents, grandparents and most of the town of Loxton North drank raw milk with no ill effects, and I am still alive and kicking.  The cows were fed on grass, not grain or silage, and had a very healthy diet.  All things considered, no one ever got sick from drinking our milk that was sold from the diary door by the billy can full.

So what is wrong with raw milk if the entire process is treated with respect?  Probably nothing in my experience, however I don’t have a science degree in biology to be 100% authoritative on the subject so take my opinion with a grain of salt if that kind of attestation is required by you.

Raw milk is used in many countries throughout the world for cheese making including the large cheese producing countries of France, Italy, Greece, and Spain, and is considered safe to use in the USA if the cheese is matured for greater than 60 days.  However this is not so in Australia.  Talk about a nanny state or what!

I for one would use raw milk in cheese making at the drop of a had, only if I could get my hands on a fresh supply in my immediate area.  Let the people choose for themselves.  If they want to buy it, then let them.  It certainly cannot be any worse than alcohol or tobacco which are legally sold.

Health authorities should get a little perspective.  More people probably die from road accidents in a single hour in this country than get sick from drinking raw milk, yet they still let people drive.  Grow up governments, and let people choose!

After all, it is very difficult to taint fresh raw milk with melamine now isn’t it?  Just ask the Chinese.