Is it possible to make decent cheese without "quality" milk?
So, here is the thing: I live in Argentina, and buying milk to pasteurize yourself is apparently not legal without a log of bureaucracy, and it has been a long time since Ive seen non ultrapasteurized and homogenized milk.
Fresh (in sachets), yes, but I am concerned about it not being suitable to start my cheesemaking path. The kind that if they farm a skin at all, it is thin and small, unlike what I remember from my childhood.
I do yogurt and I think I remember making ricotta at some point in my life, but I never really tried making "actual" cheese.
So, what would you do in my case? Im sure there are ways around it to get better quality milk without breaking my bank account, but If someone could allay my fears on this matter (sorry for bad english) I would appreciate it
Thanks in advance