[Cheese] Using raw milk

[Barbara Cornelius]

Doug - that page is an incredible wealth of information. I've been
reading and reading --- especially the comments page that includes all
kinds of troubleshooting questions.

Thanks for posting that link. I think based on what I've read there, I'm
not going to start with making brie/camembert. I think I'll try cottage
cheese or lebneh first!

Barbara

> Exactly.  Check out this page.  He does his cultures primarily from 
> 
> buttermilk that he "grows" himself.  But the 
> mesophilic/thermophilic  
> packets work too.
> 
> http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
> 
> Doug
> 
>