Forum

Using canned milk to make cheese..

Posted by Dee on May 3, 2014 at 12:03am in Home Dairy

So I have been putting up milk for future use ( canning in pressure canner of course ) and I was wondering if it would make decent cheese?  I'm not sure if the canning process changes anything too much to get a good product out of it.  Has anyone ever tried this before?  I would hate to waste!

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Replies

  • Dee May 3, 2014 at 11:58am

    I figured as much, but thought I'd ask... thanks for letting me know & sparing my finding out the hard way!!

    Deborah Niemann-Boehle said:

    Pressure canning heats the milk to a temperature that is too high. It denatures the protein, and you cannot make cheese out of it. If you want to make cheese from pasteurized milk, your best bet is to only heat it to 145 degrees and hold it for 30 minutes. The more you go over 145 degrees, the fewer options you will have. Once it boils, the only thing you can really do with it is to make queso blanco, panir, or ricotta.
  • Deborah Niemann-Boehle May 3, 2014 at 6:45am
    Pressure canning heats the milk to a temperature that is too high. It denatures the protein, and you cannot make cheese out of it. If you want to make cheese from pasteurized milk, your best bet is to only heat it to 145 degrees and hold it for 30 minutes. The more you go over 145 degrees, the fewer options you will have. Once it boils, the only thing you can really do with it is to make queso blanco, panir, or ricotta.
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