“Anything worth doing, is worth doing poorly, at first” ~Joel Salatin
Milk quality and sanitation are the two areas that I failed. The first two years I made cheese, most of them did not turn out due to milk quality and sanitation! Thus, I’m doing an entire post on the subject.
You must have clean milk from healthy cows (see picture above of our healthy milk cow “Faith”; her milk is free of disease and infection and she has horizontal “happy lines” on her rib cage) and you must have clean sanitized cheese equipment and work area.
Here’s a video I did to explain it all to you. I hope it helps you avoid all the errors I did the first two years I made cheese!
For the best place to find sources for real milk, visit http://realmilk.com/where.html.