[Cheese] Using raw milk

[Barbara Cornelius]

Doug -
Ah, I see. Just like making sourdough bread.

Thanks for the info - I might try that experiment with mozzarella as you
suggest!

Barbara

> Those are cultures that help create specific flavor (among other  
> things).  You would use them whether using raw milk or pasteurized  
> milk.  You can absolutely make cheese without them but they're  
> important for flavor.  Make two batches of mozzarella; one with  
> mesophilic and one without and compare.  That's something you can 
> do  
> in a weekend that will help you learn exactly what they do.
> 
> Doug