08-06-2020, 02:37 AM
I know this is an old thread, but I will say: the key to pasteurizing any milk without destroying the enzymes that make it delicious is SLOW pasteurization. No temperature used above about 160F, but used over a relatively long period of time. This is mostly how the milk in France is done, and the average grocery store milk in France is far, far, FAR superiour to any milk you would find in a North American supermarket, even Whole Foods or some fancy place.
Cheese made from raw milk is delicious, as well, but not legal in the United States unless it's been aged past a certain date. Raw milk cheese is really something to behold.
Cheese made from raw milk is delicious, as well, but not legal in the United States unless it's been aged past a certain date. Raw milk cheese is really something to behold.