[Cheese] Subbing pastuerized milk + culture for raw milk?

[Erica Schechter]

As long as your milk is pasteurized and not ultra-pasteurized, you're
fine. However, the curd will be softer. I suggest adding calcium
chloride to the ripened milk. This reduces the amount of coagulant
enzyme needed.

On the side of pasteurized milk, check out an email that I received
some time ago from a PhD who specializes in dairy:
http://thecookseys.net/email.txt

--Erica

On 1/6/06, Jason Molinari <jasonmolinari at yahoo.com> wrote:
> I got a nice home cheese book from Italy, and of
> course many of the cheeses call for raw milk. I was
> wondering, since i have no way to get raw milk, can i
> substitute pasteurized milk (either whole or
> skim+cream) with a culture added to it (i guess
> mesophilic)? Would this result in a similar cheese or
> completely different?
>
> thanks
> jason
>
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>


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